In the New Testament there is a fine distinction between teaching and preaching. The preacher is described as more of a “herald” (see 1 Tim. 2:7; 2 Tim. 1:11). He is to herald forth the good news, much as a town crier would enthusiastically announce good news. Good teaching will have some aspects of heralding about it, and it should involved some motivation and application. Good preaching will certainly involve teaching also, but preaching does not stop there. Preaching also involves a dynamic that strongly calls for actions, whether it is a call to repentance and faith, a call to service, or a call to carry the Gospel to others.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

INSTRUCTIONS

10 cn -
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. A-11.
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 ROASTING 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: L02201
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.

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