God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord.
Sized potatoes (real potatoes, NOT those Idaho things, Kennebec (Maine) potatoes are the best)
1
lg
Onion (or two medium)
1
qt
Canned tomatoes
1
pt
Frozen lima beans
1
pt
Cut-off corn (or a can from the store)
1
pt
Frozen okra
3
lg
Carrots
3
Stalks celery
1
pt
Garden peas
1
sm
Handfull of barley
INSTRUCTIONS
(We have all of the vegetables from our garden, but store-bought ones are
OK)
Cube the beef (1" cubes). In a large aluminum or stainless steel pot, melt
about 2 tablespoons of Crisco, Put in the beef cubes, and brown them over
medium heat, while you Peel and cube the potatoes. Cut the celery in 1"
pieces. Chop the onion. Cut the okra in 1/2" pieces. Scrape and cut the
carrots in 1" pieces.
When the beef is browned, add the tomatoes and all of the rest of the
vegetables. Add about a cup of water. Add the barley. Salt and black pepper
to taste (I taste often!). Simmer all for at least one...preferably two
hours or so.
Will warm the cockles of your heart!
I freeze in one gallon plastic containers then heat and eat as needed.
<<From Claude in East Tennessee which Winter found last night!>>
Posted to JEWISH-FOOD digest V97 #300 by "Claude V. Hall" <cvhall@usit.net>
on Nov 17, 1997
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”
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