It is the truth which is assailed in any age which tests our fidelity. It is to confess we are called, not merely to profess. If I profess, with the loudest voice and the clearest exposition, every portion of the truth of God except precisely that little point which the world and the devil are at that moment attacking, I am not confessing Christ, however boldly I may be professing Christianity. Where the battle rages the loyalty of the soldier is proved; and to be steady on all the battle-field besides is mere flight and disgrace to him if he flinches at that one point (Fritz - German Monk and contemporary with Martin Luther).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Soup	14	Servings

INGREDIENTS

2	lb	Lean stew meat
2	tb	Salad oil
4	qt	Water
1	cn	(28-oz) tomatoes
4		Onions; quartered
2	tb	Salt
3/4	ts	Pepper
1	c	Dry barley (not cooked)
1	pt	Fresh mushrooms; sliced
1		Bunch broccoli; cut into 1-1/2 inch pieces
5		Carrots; cut into bite-size pieces
1	ts	Thyme

INSTRUCTIONS

Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add
water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce
heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.
Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add
broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat,
cover & simmer 40 minutes or until vegetables are tender, stirring
occasionally. Recipe yields about 14-16 servings. Leftover soup may be
frozen & served up to 3 months later.
KAY PILLOW MAULDIN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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