There are a lot of temptations for pastors, one of which, because of our public role, is to think of ourselves more highly than we should. And in so doing, we can develop a tendency to depreciate those who are under our leadership. This can be manifested in a number of ways. Our messages can be occasions where we talk down to people. We can berate people about particular sins, though our own sins are just as heinous. We can assume a know-it-all attitude. We can conduct meetings in such a way that we take advantage of people or make light of their thoughts or suggestions. We can make public, veiled references to people. And we can use humor about our members from the pulpit at their emotional expense.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Beef, Tomatoes	6	Servings

INGREDIENTS

6		Tomatoes; whole
1	c	Beef; sliced
1/2	c	Green onions, shredded
1/2	c	Onions; cooking, chunks
1	c	Warm water
1/4	c	Tomato ketchup
1	pn	Salt and pepper
1	tb	Ginger root fresh, minced
1	tb	Garlic, fresh minced
2	tb	Corn starch (or) tapioca starch
2	tb	Sugar, white
2	tb	Green onions; diced
		Vegetable oil

INSTRUCTIONS

Preparing Tomatoes:  Remove skins off tomatoes by placing tomatoes in hot
boiling water.  Leave for 2 to 3 minutes, peel off tomatoe skins, cut
tomatoes in 6 wedges and place in bowl.
Heat wok, add 2 tablespoons vegetable oil, add 1/2 of the ginger and
garlic, add raw beef and cook it to 50 percent done (optimist) or 50
percent raw (pessimist). Remove beef from wok. Add 2 more tablespoons of
vegetable oil to wok, add remaining garlic and ginger, add onions, cook 1
minute and add tomatoes.  Stir fry until tomatoes are warm, add water,
salt, sugar and ketchup. Season sauce to your taste. Bring to a boil and
thicken sauce with corn starch.  Add back the cooked beef and shredded
green onions.  Mix well and remove from wok. Serve over steamed rice, chow
mein, or fried rice. Garnish with green onions
Source: Cooking the Chinese Way with Herb Chow
Typos by Vern

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