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If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss.
1. Trim any gristle from the steak, then cut into 1-in. cubes. Arrange the
steak cubes on a platter or individaule plates. Garnish with lettuce leaves
and watercress, if desired. 2. Spoon the mustard into a very small serving
dish. 3. Spoon the sauces into individual serving dishes. 4. Half fill the
metal - not pottery - fondue pot. Heat the oil in the pot ( or in a
saucepan on top of the stove) until it is very hot and beginning to bubble.
5. Place the pot of oil on it's stand over the burner in the center of the
table. Each diner cooks his own cube of meat on a long-handled fork. The
meat is dipped into mustard or a sauce before eating.
This dish: Fondue bourguignonne
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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