Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

1	qt	WATER
3	ga	WATER; HOT
30	lb	BEEF DICED FZ
6	lb	CARROTS FRESH
12 1/3	lb	JUICE TOMATO #3
9	lb	POTATOES FRENCH FZ
3	lb	ONIONS DRY
16	lb	BISCUIT MIX #10
10	oz	FLOUR GEN PURPOSE 10LB
1/2	oz	PEPPER BLACK 1 LB CN
2	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN      TEMPERATURE:  425 F. OVEN
1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.
2.  BROWN BEEF AND ONIONS IN HOT SHORTING OR SALAD OIL.
3.  ADD TOMATO JUICE AND WATER TO MEAT.  COVER; SIMMER 1 HOUR 15 MINUTES.
4.  ADD CARROTS; COVER; SIMMER 10 MINUTES.
5.  ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLE ARE TENDER.
6.  COMBINE FLOUR AND WATER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE
STIRRING
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
7.  PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN.  KEEP HOT.
8.  PREPARE 1/2 RECIPE FOR BAKING POWDER BISCUITS (RECIPE NO. D00101) PLACE
25 BISCUITS ON TOP; BAKE 15 MINUTES OR UNTIL BISCUITS ARE LIGHTLY BROWNED.
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH
PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
CARD A01100.
NOTE:  3.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPE
ONIONS.
NOTE:  4.  IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4
1/
QT WATER MAY BE USED. SEE RECIPE CARD A01300.
NOTE:  5.  IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT
RINGS.
NOTE:  6.  IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB
POTATOES.
NOTE:  7.  IN STEP 7, 1/2 RECIPE BAKING POWDER BISCUITS (RECIPE NO. D-1)
MAY
BE USED.
NOTE:  8.  IN STEP 7, MEAT MIXTURE MUST BE AT LEAST 180F. OR BOTTOM OF
BISCUITS WILL BE UNDER BAKED.
NOTE:  9.  IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 10-15
MINUTES
OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
NOTE: 10. OTHER SIZES & TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L02100
SERVING SIZE: 1 CUP (8 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”