God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There's not one door in the world closed where you want to witness for Jesus...Show me a closed door and I will tell you how you can get in I won't however, promise you a way to get out...Jesus didn't say, "Go if the doors are open," because they weren't. He didn't say, "Go if you have an invitation or a red carpet treatment." He said, "Go," because people needed his Word...We need a new approach to missions - an aggressive, experimental, evangelical, no-holds-barred approach...A pioneering spirit... I'm afraid we'll have to go through a deep valley of need and threatening situations, blood baths; but we'll get there. God will take away what hinders us if we mean business. If we say, "Lord, at any cost" - and people should never pray that unless they truly want God to take them at their word - He will answer. Which is scary. But we have to go through the process. This is how it has worked in the Bible for the last two thousand years. So we face potentially hard times, and we have to go through that...We play church and we play Christianity. And we aren't even aware we are lukewarm...We should have to pay a price for our faith. Read 2 Timothy 3:12: "Indeed, all who want to live a godly life in Christ Jesus will be persecuted." The church has been much purified in countries where there was lot of pressure...All I can say is to be ready.
Brother Andrew
Easy Rouladen
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CATEGORY
CUISINE
TAG
YIELD
Dairy
Hungarian
1
Servings
INGREDIENTS
1
lb
Lean round steak or venison backstrap; up to 2
1/4
c
Chopped bacon; up to 1/2
1/4
c
Chopped onion; up to 1/2
1
cn
Cream of mushroom soup; up to 2
Salt; pepper, hungarian paprika to taste
Toothpicks; (wooden, not colored)
INSTRUCTIONS
From: txgsd@flash.net (TxGSD)
Cut steak into 3"x5" rectangles (or roughly thereabouts). Place between
sheets of waxed paper and pound thin with a tenderizer. Place about 1/2
tblsp. of bacon and onion on one end of rectangle. Roll meat up around
bacon/onion and pin with toothpicks (I usually break each toothpick in half
and use 2-3 halves per roll). Repeat with each piece of meat.
Brown meat in skillet (I've found cast iron is best for this recipe but
non-stick will do the job) with a little oil. Season while browning. Once
browned, remove from skillet to plate. Add mushroom soup to skillet, making
sure to incorporate all the little bits from browning (can add just a touch
of water first to get the bits and then add the soup if you like). Return
meat to skillet, bring to boil, and then let simmer (covered) until tender.
Serve with spetzle, rice, or potatoes.
*note* sorry about the measurements.. this is usually something I cook to
fit how many we're feeding or how hungry we are and I've never actually
measured anything. <G>
Spetzle
Stir together 2 cups floud & 1 teaspoon salt. In another bowl, combine 2
eggs and 3/4 cup milk. Stir the wet mixture into the dry. Pour into spetzle
maker and press over salted, boiling water. Cook (stirring occasionally)
for 5 minutes. Drain and serve.
*note* you press the mixture out a little at a time so that your water
stays at a boil. I find that I usually have to add water to the pot towards
the end b/c of evaporation.
*another note <G>* You can find spetzle makers at any kitchen store. The
best kind is the one that looks like an oversized sifter w/ larger holes
(has a crank on the top).
Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”
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