Seven Tactics of Temptation: 1. Satan especially likes to tempt us when our faith is fresh, i.e., when the Christian is only recently converted and thus less prepared to know how to resist his seductive suggestions. 2. Satan especially likes to tempt us when our faith feels strongest, i.e., when we think we are invulnerable to sin. If we are convinced that we have it under control, we become less diligent. 3. Satan especially likes to tempt us when we are in an alien environment. 4. Satan also likes to tempt us when our faith is being tested in the fires of affliction. When we are tired, burnt out, persecuted, feeling excluded and ignored, Satan makes his play. His most common tactic is to suggest that God isn’t fair, that he is treating us unjustly, from which platform Satan then launches his seductive appeal that we need no longer obey. 5. Satan especially likes to tempt us immediately following both spiritual highs and spiritual lows. Periods of emotional elation and physical prosperity can sometimes lead to complacency, pride, and a false sense of security. When they do, we’re easy targets for the enemy’s arrows. 6. Perhaps Satan's most effective tactic in tempting us is to put his thoughts into our minds and then blame us for having them. 7. A related tactic of temptation is for him to launch his accusations as if they were from the Holy Spirit. In other words, he couches his terms and chooses his opportunities in such a way that we might easily mistake his voice for that of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Soups/stews	8	Servings

INGREDIENTS

2	lb	Beef tenderloin — 1-inch
		Cubes
		Flour — for dredging
2	tb	Butter
2	tb	Oil
2		Cloves garlic — minced
		Salt and pepper
2	c	Dry red wine
2		Cubes beef bouillon
		(dissolved in 2 cups boiling
		Water)
1		Baking potatoes — grated
1		Onion
		(studded with 2 cloves)
2	ts	Thyme
1		Bay leaf
8		Red potatoes — quartered
8		Carrots — sliced
4		Stalks celery — sliced
8		Tiny white onions
1	c	(or 2) tomato juice
		Handful fresh parsley finely chopped

INSTRUCTIONS

Dredge meat in flour.  Melt butter and oil in large pot; add garlic.
Cook the beef just to rare; remove from pot and refrigerate. Add wine
and bouillon to pan and scrape up bitsstuck to bottom. Add potato,
onion, thyme and bay leaf.  Bring to boil, cover and simmer 1 hour.
Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add
tomato juice, as necessary for nice gravy. Add beef cubes, reheat;
toss in parsley and serve.
Recipe By     : "Vinyard Seasons" by Susan Branch
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:50:46 -0400
From: BobbieB1@aol.com

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