Sheep are defenseless, liable to stray, pitiful when lost, scattered, stubborn and unintelligent. Clearly, they are desperate for a shepherd. They are dependent on someone to feed protect and lead them to safe green pastures. In the Bible the church leader is called a pastor, a shepherd. The transfer is applicable. It is His charge to “shepherd the flock of God among you (1 Peter 5:2). That means he must feed them on the nutrients of God’s Word, protect them from false teachers (spiritual wolves), warn them about potential dangers, lead them to the fields of holiness and grace and correct them when they stray. Ultimately, Jesus Christ does this through them.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats	Cajun	Cajun	4	Servings

INGREDIENTS

1	lb	Ground round or chuck
1 1/2	c	Soft bread crumbs (3 slices)
2	tb	Each minced parsley
		Cold water
1/2		Clove garlic; crushed
1		Egg
1/4	ts	Each cayenne pepper
1/4	c	Vegetable oil
4		Green onions; trimmed and
		Minced (save tops for gravy)
2	ts	Salt
2/3	c	All-purpose flour
5	c	Cold water
4		Envelopes or 4 tsp. instant
		Beef broth
1/4	ts	Salt
1	pn	Pepper
1/3	c	Minced parsley
4		Green onion tops; sliced thin
		Meatball drippings plus
1/4	c	Vegetable oil

INSTRUCTIONS

MEATBALLS
GRAVY
Prepare meatballs: combine beef, bread crumbs, green onions, parsley,
garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl.
Mix lightly and shape into 24 balls. Place on tray and chill for 30
minutes. Heat oil in large, heavy skillet and brown meatballs quickly on
all sides (don't overcook or the meatballs may toughen). Drain on paper
towels; save drippings. Prepare gravy: place combined meatball drippings
and vegetable oil in a large, heavy saucepan or skillet. Blend in flour,
and heat and stir over moderately low heat until flour begins to brown, at
least 10 to 15 minutes. A properly worked roux (some Cajun and Creole cooks
work it as long as 30 to 45 minutes) will be a rich topaz brown. Add water
and instant beef broth gradually, whisking until thickened, about 5 min-
utes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered,
stirring occasionally for 45 minutes. Taste for seasoning and add salt and
pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes
longer. Serve in soup bowls, or if you wish, on plates with the meatballs
and gravy ladled over fluffy rice or egg noodles. Typos By Jim Kirk -
captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct
24, 1997

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