I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Beef/veal, Soups/stews, China	6	Servings

INGREDIENTS

4	lb	Beef short ribs excess fat removed
1/3	c	Black Bean Sauce
1	tb	Soy sauce
4		Carrots 1" lengths
1	lg	Potato peeled, 1" cubes
1		Onions 1" chunks
1	tb	Cornstarch

INSTRUCTIONS

Place ribs in 2-quart baking dish. Cover with black bean suace, soy sauce
and 1/4 cup water. Cover and cook in 375F oven 1 hour. Stir in carrots,
potato and onion. Cover and cook an additional 40 minutes, or until meat
and vegetables are tender. Meanwhile, mix cornstarch with 1/2 cup water.
Remove ribs and vegetables to platter; keep warm. Turn drippings into
saucepan. Stir in cornstarch mixutre with wire whisk. Cook and stir over
high heat until mixture boils and thickens. Spoon over ribs and vegetables
and serve.
Original recipe from Dynaty Classic Oriential Cookbook. Conversion by Rick
Weissgerber.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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