Name: Cherokee Pepper Pot Soup
Ingredients: 1 lb Venison or beef short ribs; Or shanks; 2 qt Water; 2 lg Onions, quartered; 2 Ripe tomatoes, seeded and; Diced; 1 lg Sweet bell pepper, seeded; And diced; 1 c Fresh or frozen okra; 1/2 c Diced potatoes; 1/2 c Sliced carrots; 1/2 c Fresh or frozen corn; Kernels; 1/4 c Chopped celery; Salt and ground pepper to; Taste

The glorious good news of the gospel is that the sin-devastated relationship between lost sinners and the holy God can be restored. That at first glance seems impossible. God’s perfect, infinite, righteous justice demands the punishment of all who violate His law. Standing before the bar of His justice are helpless, guilty sinners, unable either to satisfy God or to change their condition. But through God’s plan of reconciliation all the hostility, animosity, and alienation separating the Holy One and sinners vanishes, and those who were once His enemies become His friends. The high calling and noble privilege of preaching this message of reconciliation is the most important duty in the world, since it deals with eternal destinations.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Soups/stews, Meats, Native amer	1	Servings

INGREDIENTS

1	lb	Venison or beef short ribs
		Or shanks
2	qt	Water
2	lg	Onions, quartered
2		Ripe tomatoes, seeded and
		Diced
1	lg	Sweet bell pepper, seeded
		And diced
1	c	Fresh or frozen okra
1/2	c	Diced potatoes
1/2	c	Sliced carrots
1/2	c	Fresh or frozen corn
		Kernels
1/4	c	Chopped celery
		Salt and ground pepper to
		Taste

INSTRUCTIONS

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a
boil over high heat. Reduce heat to low and simmer for 3 hours. Remove
meat, let cool, and discard bones, returning meat to pot. Stir in remaining
vegetables and simmer, partially covered for 1 1/2 hours. Season with salt
and pepper. Serves 4 to 6.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly
Cox and Martin Jacobs Posted By: April Roche 10/92
From: Robert Miles                    Date: 09-02-95 Cooking From: Dale
Shipp                      Date: 04-26-96
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com

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