It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Teriyaki	6	Servings

INGREDIENTS

1 1/2	lb	Lean boneless beef; 12 slices, 1/4"
		Thick
		Teriyaki Sauce:
1	c	Mirin or sherry
1	c	Chicken stock
1	c	Japanese all-purpose soy
		Sauce
		Teriyaki Glaze:
1/4	c	Teriyaki sauce
1	tb	Sugar
2	ts	Cornstarch mixed with 1
1	tb	Cold water

INSTRUCTIONS

Prepare ahead: Make the sauce by warming mirin or sherry over moderate
heat, then add soy sauce and chicken stock. Pour sauce into bowl and cool
to room temperature. To make glaze: Combine teriyaki sauce and sugar in
stainless steel saucepan. Bring to boil, then reduce heat to low. Stir
cornstarch, water mixture into sauce. Cook, stir- ring constantly, until
thickened to clear syrupy glaze. To cook: Preheat broiler, hibachi or
charcoal grill. Dip beef in sauce. Broil 2-inches from heat for 1 minute on
each side or until lightly brown. To serve: Slice into 1-inch wide strip.
Spoon glaze over meat.
Sincerely Diane. @ ; ^ )
"I may not be healthy or wealthy or wise I may not have dreamy, mysterious
eyes I may not wear cloths from a French fashion book But I'm never
lonely-for boy I can cook."
Theme Week November 8-14 Chinese & Japanese Recipes Cookies & Pies for the
Holidays
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997

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