We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Main dish, Pasta/rice, Greek	10	Servings

INGREDIENTS

3	lb	Lamb, cut 1 1/2" cubes
1/2	lb	Butter
1		Onion, chopped
1 1/2	lb	Tomatoes, peeled,strained OR
1	tb	Tomato paste diluted with:
1	c	Water
		Salt & pepper to taste
8	c	Water
4	c	Raw rice

INSTRUCTIONS

Wash and dry meat.  Brown 2/3 of the butter in lge. pot. Add meat and
brown on all sides.  Add onions and continue to cook until they become a
light golden color. Add tomatoes or diluted tomato paste, and the salt,
pepper and water.  Cover pot and simmer until meat is tender, abt. 1 hr.
Put meat into casserole and keep it warm. Strain sauce; measure it. Add
water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a
boil.  Add rice.  Stir at the start to prevent sticking. Cover and simmer
until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add
meat and mix well.  Brown remaining butter and pour it over the rice. Cover
pot with a clean towel, then cover towel with pot lid. Let stand for 5 min.
Serve hot.  Serves 6 to 10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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