We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

But the most obvious fact about praise – whether of God or anything – strangely escaped me. I thought of it in terms of compliment, approval, or the giving of honor. I had never noticed that all enjoyment spontaneously overflows into praise…The world rings with praise – lovers praising their mistresses, readers their favorite poet, walkers praising the countryside, players praising their favorite game… My whole, more general, difficulty about the praise of God depended on my absurdly denying to us, as regards the supremely Valuable, what we delight to do, what indeed we can’t help doing, about everything else we value. I think we delight to praise what we enjoy because the praise not merely expresses but completes the enjoyment; it is the appointed consummation.

C.S. Lewis

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Chinese Fried Cabbage (fr

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Chinese		100	Servings

INGREDIENTS

1	qt	WATER, WARM
3	lb	BACON, SLICED FZ
10		EGGS SHELL
1	T	GARLIC DEHY GRA
1 3/8	lb	PIMENTOS 7 OZ
20	lb	CABBAGE WHITE FRESH
1 1/2	oz	ONIONS DRY
2	oz	PEPPER SWT GRN FRESH
6 3/8	lb	BEANS SPROUTS #10
1	T	PEPPER BLACK 1 LB CN
3 1/2	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F.
OVEN :  SHRED CABBAGE. REHYDRATE ONIONS AND PEPPERS 20 TO 30 MINUTES;
DRAIN  WELL. SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON
STARTS  TO BROWN, ABOUT 10 MINUTES.  ADD CABBAGE TO SAUTE'ED VEGETABLES
AND  BACON. HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE BEGINS TO STEAM.
COOK 10 MINUTES LONGER, STIRRING OCCASIONALLY. DRAIN BEAN SPROUTS AND
PIMIENTOS; ADD TO CABBAGE. SPRINKLE PEPPER AND GARLIC OVER CABBAGE;
FOLD OVER SEVERAL TIMES TO BLEND. HEAT TO STEAMING. PLACE IN OVEN.
POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8
MINUTES OR UNTIL FIRM. CUT EGGS INTO THIN STRIPS, 3 INCHES LONG;
SPREAD OVER CABBAGE. : **ALL NOTES ARE PER 100 PORTIONS.  NOTE:  1.  IN
STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ  A.P.) AND 12 OZ
(2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ  A.P.) OR 12 OZ
FROZEN, DICED, GREEN PEPPERS MAY BE USED.  THAW  PEPPERS.  NOTE:  2.
IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.  NOTE:  3.  IN
STEP 4, 4-7 OZ CANNED PIMIENTOS MAY BE USED.  NOTE:  4.  IN STEP 7, 5
OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG  MIX COMBINED WITH 1 1/2
CUPS WARM WATER MAY BE USED FOR WHOLE EGGS.  SEE RECIPE NO. A-08000.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO
A-02500.  NOTE:  6.  ONE NO. 8 SCOOPS MAY BE USED.  SEE RECIPE NO.
A-04000.  Recipe Number: Q01501  SERVING SIZE: 1/2 CUP  From the <Army
Master Recipe Index File> (actually used today!).  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: <1 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 384.9mg Potassium: <1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g