As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Breads	10	Servings

INGREDIENTS

1		Recipe basic arepa dough
2	tb	Oil
1/2	lb	Ground beef
1/2	lb	Ground pork
1	md	Onion — chopped
1		Clove garlic — minced
1	sm	Green chile — chopped
2	lg	Tomatoes — peel, seed, chop
1/2	ts	Achiote powder
1/2	ts	Ground cumin
1/4	ts	Thyme leaves
1/4	ts	Black pepper
1	ts	Salt
8		Pimento-stuffed olives sliced
1	tb	Capers

INSTRUCTIONS

Stuffed Arepas From Venezuela
Heat oil in a heavy skillet over medium heat, add meat, onions, garlic,
green chile, tomato, achiote, cumin, thyme, black pepper and salt, and
cook, stirring occasionally, for 20 minutes, or until tomatoes have formed
a thick sauce. Stir in olives and capers.
Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick),
cook. When done, split in half, fill with meat sauce and serve hot.
NOTES : Entered into MasterCook by Garry Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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