If you want to raise a Pharisee, just follow these simple steps (sarcasm!). 1. Make the Christian home all about rule-keeping (do’s and don’t’s), but never explain to them why we should follow God’s Word. 2. Add your own rules to God’s Word and make them more important than God’s Word. 3. Strictly enforce the rules on your children, but give yourself a pass. 4. Show your children nothing about grace, forgiveness, mercy and love. 5. Preach at them until they are blue in the face (bore them with the Bible) and never listen to what they have to say about God’s Word. 6. Make Jesus a burden rather than a blessing – make God’s Word a bondage rather than a liberation. 7. Give them no opportunity to think spiritually for themselves. 8. Fail to guide them in a spiritual worldview – teaching them how to process life with the Bible. 9. Praise their externals regardless of their motives. 10. Teach them to obey only because they have to and not because they should also want to as God’s commands come from a loving and trustworthy Father. 11. Make your disciple punishment rather than correction. 12. Demand self-reformation, rather than pointing them to Christ-transformation by grace. 13. Teach them to obey you as God rather than to obey God by obeying you. 14. Use Scripture and church as punishment. 15. Never pray for them. 16. Correct them more than you encourage them. 17. Beat your kids into external conformity, often to simply make yourself look good and do nothing to shepherd their hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

		Marinade for barbecued pork
		Pork

INSTRUCTIONS

1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches long.
2. Prepare any of the marinades for barbecued pork strips (see recipes
below). Add to pork and let stand 2 hours, turning meat frequently. Drain,
reserving marinade.
3. Preheat the oven to 425 degrees. Place pork strips on a rack over a
shallow roasting pan containing a few inches of water; or suspend,
barbecue-style, in oven. (See HOW-TO SECTION.) Roast 10 minutes.
4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more.
(Turn meat several times if not suspended.) Baste strips lightly at
5-minute intervals with peanut or sesame oil; or glaze with a thin layer of
honey during the last 10 minutes of roasting.
5. Cut pork against the grain in bite-size pieces. Serve hot with
reheated marinade; or cold with plum sauce, hot Chinese mustard (see
recipe) or a soy sauce dip.
NOTE: Barbecued Pork Strips may be used in any dish that calls for roast
pork. They can be prepared in quantity and refrigerated (they will keep
about a week) or frozen in foil. (If frozen, reheat in foil without
defrosting.)
VARIATIONS: Marinate a whole pork tenderloin. Roast 30 minutes at 375
degrees; 1 hour at 300 degrees. If meat is on a rack, turn at 15-minute
intervals. (If suspended barbecue-style, turning isn't necessary.)
Roast the marinated pork strips 15 minutes at 350 degrees; then raise
heat to 450, baste with peanut oil and roast 1o minutes more. (This will
make pork very crisp.)
Cook the marinated pork strips over a hibachi, or charcoal grill, etc.,
allowing about 15 minutes on each side.
Broil the marinated pork strips 25 minutes, turning once. (Place about
1-1/2 inches from flame.) Baste with the marinade at 5-minute intervals.
For marinades, see one of the "marinade" for Barbecued Pork recipes:
Basic, Sugar-Soy, Spiced, Pineapple-Sherry, Garlic-Onion, Hoisin-Five
Spices, Hoisin-Chili, Sherry-Brown Sugar, Soy-Sherry, Five Spices,
Sherry-Honey, Soy-Sugar or Brown Bean.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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