Name: Beef Stew with Capers and Olives
Ingredients: 1/3 c Currants, dried; 1/4 c Vegetable oil; 1 c Onions, chopped; 1 tb Garlic, mined; 1 c Green pepper, chopped; 1/3 c Stuffed green olives; 3 1/2 c Capers, drained; 3 tb White vinegar; 1/4 ts Cinnamon; 1/4 ts Ground cloves; 1 Bayleaf; Tabasco sauce; 2 lb Ground round or chuck; 3 c Tomatoes, peeled and chopped

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Beef, Vegetables, From cook4u, Meats	4	Servings

INGREDIENTS

1/3	c	Currants, dried
1/4	c	Vegetable oil
1	c	Onions, chopped
1	tb	Garlic, mined
1	c	Green pepper, chopped
1/3	c	Stuffed green olives
3 1/2	c	Capers, drained
3	tb	White vinegar
1/4	ts	Cinnamon
1/4	ts	Ground cloves
1		Bayleaf
		Tabasco sauce
2	lb	Ground round or chuck
3	c	Tomatoes, peeled and chopped

INSTRUCTIONS

1. Place the currants in a bowl and cover with warm water. Set aside to
soak. 2. Meanwhile, heat half the oil in a kettle and add the onion.,
garlic and green pepper. Cook, stirring, until wilted. Add the olives,
capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to taste.
Cook, stirring occasionally, about 10 min. 3. While the vegetable mixture
is cooking, heat the remaining oil in a skillet and add the meat. Cook,
breaking up the meat with the side of a metal spoon to prevent lumps, until
the meat loses its red color. 4. Add the meat to the vegetable mixture and
stir to blend. 5. Drain the currants and add them. 6. Add the tomatoes.
Cook, stirring often, about 45 min. Skim off the fat as it rises to the
surface during cooking. 7. Serve hot with freshly cooked rice.
This dish: Picadillo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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