Name: Couscous and Ground Turkey
Ingredients: -========================== (serves 4)

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
		Main dish	1	Servings

INGREDIENTS

-========================== (serves 4)

INSTRUCTIONS

Ingredients:
1 lb      of ground turkey dash(es) of ground allspice
dash(es) of ground cinnamon 2 cloves garlic, finely
chopped carrots, sliced lenghtwise, and ~3 in long
green onions asparagus butter olive oil 5+ cups
prepared couscous
Double Mustard Sauce:
I made this by making up a thick white sauce,
replacing about 1/2 the milk with a grey mustard, and
adding mustard powder to taste.  I then adjusted the
thickness with milk. Brown the meat, and add spices to
taste.
Steam the veggies, then saute briefly in butter and
oil.
I found the timing worked best if I started the
couscous and sauce ahead of time, then did the meat
and veggies almost simulatneously, since they both go
fairly quickly.
Serve by putting a bed of couscous on the plate, pour
a line of sauce down the center, and meat over the
sauce.  The veggies go on either side of the plate.
I think I ended up using between one and two cups of
couscous (cooked) per serving.  Depends on how hungry
you are I guess.
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From: [email protected] (Lisa S. Lewis)
Source: Fantastic Foods brand couscous
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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