On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

1 1/2	qt	WATER; COLD
2 1/2	ga	WATER; HOT
30	lb	BEEF DICED FZ
8	lb	CARROTS FRESH
1/2	oz	GARLIC DEHY GRA
4	lb	CELERY FRESH
6 3/8	lb	TOMATOES # 10 CAN
10	lb	POTATOES FRENCH FZ
3	lb	ONIONS DRY
8	oz	FLOUR GEN PURPOSE 10LB
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1	lb	SHORTENING; 3LB
1/2	oz	PEPPER BLACK 1 LB CN
4		BAY LEAVES
1	tb	THYME GROUND
2	oz	SALT TABLE 5LB
5	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC; SHAKE OF
EXCES
2.  BROWN BEEF IN HOT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE OR
STOCK POT.
3.  ADD WATER, TOMATOES, THYME, AND BAY LEAVES TO MEAT COVER; SIMMER 2
HOURS.
4.  ADD CARROTS TO MEAT MIXTURE. COVER SIMMER 15 MINUTES.
5.  ADD CELERY AND ONIONS. SIMMER 10 MINUTES.
6.  ADD POTATOES AND SALT. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL
VEGETABLES ARE TENDER.  REMOVE BAY LEAVES.
7. THICKEN GRAVY, IF NECESSARY.  COMBINE FLOUR AND WATER. ADD TO STEW WHILE
WHILE STIRRING. COOK 5 MINUTES OR UNTIL THICKENED.
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH
PIECES
MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT
RINGS.
NOTE:  3.  IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY
CUT
INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT
IN QUARTERS.
NOTE:  4.  IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  5.  IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB
POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES.
NOTE:  6.  IN STEPS 2 THROUGH 6, 2 ROSTING PANS (18 BY 24 INCHES) ON TOP OF
RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK
MEAT
AND VEGETABLE MIXTURE.
Recipe Number: L02200
SERVING SIZE: 1 1/4 CUP
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:

“He who kneels before God can stand before anyone.”