The proper response to God's whole counsel is first to find one's need-love met in sharing with Him, through the Holy Spirit (the joy experienced by God), and then second to make that joy full by talking about it with other people… We will also want to "double our joy" by discussing with fellow Christians the implications of God's great purpose for the world. So even though there will be no more evangelizing to do in (heaven), yet we Christians can continue to have the increased joy of talking about God's love with others.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Caribou, Steak, Jw	8	Servings

INGREDIENTS

2	lb	Caribou steaks
1/4	c	Soy sauce
1	c	Beef bouillon
1/4	ts	Ginger
2	cl	Garlic; minced
1/4	c	Sherry
4	tb	Peanut oil
2	cl	Garlic; minced
3	lg	Green bell peppers cut into 1/2" strips
1	c	Water chestnuts
3	tb	Cornstarch
		Sherry
		Sesame oil
		Hot steamed rice

INSTRUCTIONS

Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a
marinade for the meat by combining soy sauce, bouillon, ginger, garlic and
sherry. Marinate steak over night in the refrigerator. Dry meat on paper
towels. In a wok, heat peanut oil and saute chopped garlic until it turns
golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil
and saute until brown (add just a dash of sherry and sesame oil to meat
while
it's browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade into a
separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper
and
water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame
oil
to taste. Serve over steamed rice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip

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