We must exercise our privilege and responsibility to vote. We must educate ourselves regarding the platforms of the candidates (what do they believe?). We must pray and cast our vote in good conscience. We must trust God that in His sovereignty, ultimately is the one who appoints leaders. We are not to let politics divide our church or hinder our Gospel outreach. We must remember that God can use evil leaders to accomplish His eternal plans. We must trust that God will in all things bring good to His people. We must submit to whomever is appointed to be our next President. We must remember that our highest King is the Lord, Jesus Christ. We must vote not according to feelings or popularity, but rather biblical principles. Law and order. According to Romans 13, this is God’s calling for civil authorities – to reward good and punish evil. Sexuality. Where does he/she stand on the biblical definition of marriage between one man and one woman, gender as created by God and the curriculum introduced to our children? Character. Though we are not electing a pastor, does the man/woman keep his/her word, respect others, deal justly, promote biblical virtues, help the needy, make wise decisions and act as a peacemaker? Effectiveness. Is he/she a proven leader? Will he/she do what is best for the economy, military, environment, education system and health care. Will he/she appoint conservative justices and strictly follow the Constitution? Religious Freedom. Does he/she support the church respecting our freedom to worship? Will he/she support our religious convictions, free speech and private education? Will he/she aid Christians persecuted oversees? Sanctity of life. Does he/she stand for the sacredness of life extending from the unborn to the elderly? Will he/she seek to abolish tax-payer funding for abortion?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs			100	Servings

INGREDIENTS

3 1/2	qt	WATER; COLD
2	ga	WATER; HOT
30	lb	BEEF GROUND FZ
30		EGGS SHELL
8 1/4	lb	TOMATO PASTE #2 1/2
1	ts	GARLIC DEHY GRA
1 1/2	lb	ONIONS DRY
1 1/2	lb	PEPPER SWT GRN FRESH
3	lb	RICE 10LB
1/4	c	WORCESTERSHIRE SAUCE
2	oz	SALT TABLE 5LB
2 1/2	oz	SALT TABLE 5LB
1	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  375 F.OVEN
1.  COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500.
2.  THOROUGHLY COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT EGGS,
AND
GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.
3.  SHAPE INTO 200 BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP).
4.  PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN.  BAKE 30 MINUTES OR UNTIL
BROWN.  DRAIN OR SKIM OFF EXCESS FAT.
5.  MIX TOMATOE PASTE, SALT, AND WATER.  POUR AN EQUAL QUANTITY OVER BALLS
IN
EACH PAN.
6.  BAKE 45 MINUTES OR UNTIL DONE.
NOTE:  1.  IN STEP 3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS.
NOTE:  2.  IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ FROZEN DICED
GREEN PEPPERS MAY BE USED.
NOTE:  3.  IN STEP 2, 1 1/3 TB (4 CLOVES) DRY GARLIC MAY BE USED.
NOTE:  4.  IN STEP 5, 4 1/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE:  6.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15 MINUTES
ON
HIGH FAN, CLOSED VENT.  IN STEP 6, BAKE AT 325F. 30 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT.
Recipe Number: L02900
SERVING SIZE: 2 PORCUPIN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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