Oh, what would the damned in hell give for a sermon, could they but listen once more! They would consent, if it were possible, to bear ten thousand years of hell's torments, if they might but once more have the Word presented to them! If I had a congregation such as that would be, of men who have tasted the wrath of God, of men who know what an awful thing it is to fall into the hands of an angry God, how would they lean forward to catch every word.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Cantonese	Meat	6	Servings

INGREDIENTS

2	lb	Boneless pork shoulder; cut in 1/2-inch cubes
1	tb	Oil or bacon drippings
1 1/2	c	Water
2	tb	Soy sauce
1	pk	Dry onion soup mix
2	tb	Cornstarch
1/4	c	Water
1	c	Sliced mushrooms
1	cn	(8-oz) water chestnuts; sliced
1	pk	(9-oz) frozen Italian green beans

INSTRUCTIONS

Brown pork in oil in large skillet. Combine 1-1/2 cups water, soy sauce and
soup mix; stir into pork. Cover and simmer 30 minutes or until pork is
tender. Blend cornstarch and 1/4 cup water until smooth. Add to meat; cook
until thickened, stirring constantly. Stir in mushrooms, chestnuts and
beans. Cover and cook 7 minutes. Serves 6-8.
MRS B.P. JACKSON (GEORGIA ETTA)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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