Name: Escarole, Beans and Pork Ribs Soup
Ingredients: 2 lb Escarole; 2 cn Cannellini beans [undrained]; 1 lg Onion, chopped; 2 tb Tomato paste, optional; Salt/pepper; 2 lb Pork ribs, country style; 2 qt Chicken broth; 1 tb Olive oil; Garlic powder, optional; Red pepper, optional

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

2	lb	Escarole
2	cn	Cannellini beans [undrained]
1	lg	Onion, chopped
2	tb	Tomato paste, optional
		Salt/pepper
2	lb	Pork ribs, country style
2	qt	Chicken broth
1	tb	Olive oil
		Garlic powder, optional
		Red pepper, optional

INSTRUCTIONS

use a large pot, coat with olive oil and lightly brown pork ribs, add
chopped onions saute together. add broth, tomato paste and seasonings, cook
for one hour. wash and cut escarole in large pieces, cook for 3 minutes in
boiling water, drain but reserve some water. add escarole and beans to rib
soup. if extra liquid is needed, add from boiled escarole and stir
together, simmer for a few minutes. serves 8
Posted to EAT-L Digest 16 Jan 97, by Donna Partigianoni
<donna@LEESVILLE.COM> on Fri, 17 Jan 1997.

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