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We are not Legalists when we keep the Law, because we do not look to the Law for life. Rather the Law shows us we have true life in our hearts. We keep the Law to be obedient to Christ and show Him how much we love Him for rescuing us from the damning influences of trying to keep the Law to gain eternal life. Obedience is a far cry from Legalism.
We do not design [worship] for the lost, nor for the found. We listen to the seeker of the lost, as do as He commands. We come to worship Him in spirit and truth. We come to worship Him in the beauty of His holiness. We come to worship Him, for His is the kingdom, and the power, and the glory.
Kosher-cuts of meat are taken from the front portion of the animal.
Heat 2 tablespoons oil in large skillet. Add ribs and saute 2 minutes
on each side or until browned. Remove from pan. Set aside. Add another 2
tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and
saute 5 minutes or until browned. Place sauteed vegetables and ribs in
roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce
oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or
until meat falls away from bone. Remove ribs from pan. Set aside. Discard
cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small
skillet. Stir in arrowroot until smooth. Cook and stir until golden brown.
Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until
smooth and slightly thickened. Gradually add remaining strained liquid and
continue cooking over medium-low heat, stirring until sauce is smooth and
slightly thickened. Strain again. Season to taste with salt and pepper.
Heat 1 to 2 tablespoons oil. Add julienned onion and turnip and saute
until lightly browned. Place julienned vegetables on short ribs and pour
sauce over all. Garnish with parsley.
Los Angeles Times - Created by: The Grill, Los Angeles
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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