This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Dutch	New, Text, Import	1	Servings

INGREDIENTS

2	tb	Vegetable oil
2 1/2	lb	Short ribs,; cut into individual ribs
2	tb	Creole seasoning
1	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Chopped carrot
1	c	Peeled, seeded & chopped tomatoes
2	tb	Chopped garlic
1/2	c	Red wine vinegar
2	tb	Worcestershire sauce
3		Bay leaves
2	ts	Black pepper
2	qt	Beef broth
1/4	c	Chopped scallion (green part only),; for sprinkling

INSTRUCTIONS

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season
ribs with Creole seasoning, patting it in well with your hands. When pot is
nearly smoking add ribs without crowding them and sear on all sides until
they form a brown crust. Do this in batches, if necessary. When all ribs
have browned, add onions, celery and carrot; sautJ 1 minute to brown
lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay
leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce
heat to gently simmering, cover and simmer until very tender, about 2 1/2
hours.
To serve, mound ribs in center of 4 plates, spoon sauce over and garnish
with chopped scallion.
Yield: 4 serving
Recipe By     :ESSENCE OF EMERIL SHOW #EE062
Posted to MC-Recipe Digest V1 #276
Date: Sun, 03 Nov 1996 17:25:54 -0500
From: Rowaan <rowaan@ix.netcom.com>

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