Name: Beef Congee
Ingredients: 8 oz Rump steak coarsely chopped; 8 oz Long grain rice; Stock or water; 1 Piece star anise; 2 Cloves garlic; mashed; 1 (1-inch) piece of ginger sliced into 5-6 pieces; 6 Spring onions; 8 oz Mange-tout; Salt and pepper; Sesame oil

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Rice	4	Servings

INGREDIENTS

8	oz	Rump steak coarsely chopped
8	oz	Long grain rice
		Stock or water
1		Piece star anise
2		Cloves garlic; mashed
1		(1-inch) piece of ginger sliced into 5-6 pieces
6		Spring onions
8	oz	Mange-tout
		Salt and pepper
		Sesame oil

INSTRUCTIONS

Although this recipe calls for beef you can substitute any other meat or
vegetable.
Put the rice and four times it's volume of stock/water into a thick
bottomed pan.  Add the star anise, garlic, ginger, salt, pepper and half
the spring onions. Bring to the boil then simmer, stirring occaisionally,
until the rice turns into a thick glop - about 40 minutes. Add more water
if needed.
Remove and discard the spring onion and add the beef. Cook for two
minutes. Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame
oil.
Goes very well with chinese chilli sauce and/or soy sauce.
TREV@FIVEG.ICL.CO.UK (T.HALL)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”