Name: Beef Fondue #1
Ingredients: 3 lb Filet or sirloin; cut in 3/4-inch cubes; 1/2 lb Butter (no substitute!); 3/4 c Olive oil or cooking oil; 3 tb Dijon mustard; 10 tb Butter; 5 tb Worcestershire

It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	6	Servings

INGREDIENTS

3	lb	Filet or sirloin; cut in 3/4-inch cubes
1/2	lb	Butter (no substitute!)
3/4	c	Olive oil or cooking oil
3	tb	Dijon mustard
10	tb	Butter
5	tb	Worcestershire

INSTRUCTIONS

About 20 minutes before serving, heat butter and oil in saucepan. When
mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more
than 2 inches deep. When oil begins to bubble, spear meat cube with fondue
fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may
be provided individual dishes of several sauces or a communal pot where all
may dip into it. To make mustard sauce, combine mustard, butter and
Worcestershire in saucepan. Stir until butter melts; serve hot but do not
boil. Makes 1¬ cups sauce.
MRS BILLY BROOKS (MARGARET)
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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