Name: Escudella De Pages (Country Stew)
Ingredients: 2 1/2 qt Water; 4 Veal bones; 1 Ham bone; Salt; 1 Generous pinch of saffron threads; 3 tb Olive oil; 4 oz Salt pork; 4 oz Peeled, chopped onions; 1/2 Stewing chicken, bite-sized pieces; 1/2 lb Veal, bite-sized pieces; 1/2 lb Potatoes; 1 md Leek; 5 oz Carrots; 4 oz Green cabbage; 4 oz Dried Great Northern, cooked; 4 oz Rice; 3 oz Pasta, medium or large

I think the seriousness of evangelism is the main reason it frightens us. We realize that in talking with someone about Christ, Heaven and hell are at stake. The eternal destiny of the person is the issue. And even when we rightly believe that the results of the encounter are in God’s hands and that we are not accountable for the person’s response to the gospel, we still sense a solemn duty to communicate the message faithfully coupled with a holy dread of saying or doing anything that would be a stumbling block to this person’s salvation. Many Christians feel too unprepared for this kind of challenge, or simply have too little faith and are terrified of entering into such an eternally important situation.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Soups/stews, Spanish, Pork, Meats	6	Servings

INGREDIENTS

2 1/2	qt	Water
4		Veal bones
1		Ham bone
		Salt
1		Generous pinch of saffron threads
3	tb	Olive oil
4	oz	Salt pork
4	oz	Peeled, chopped onions
1/2		Stewing chicken, bite-sized pieces
1/2	lb	Veal, bite-sized pieces
1/2	lb	Potatoes
1	md	Leek
5	oz	Carrots
4	oz	Green cabbage
4	oz	Dried Great Northern, cooked
4	oz	Rice
3	oz	Pasta, medium or large

INSTRUCTIONS

(NOTE:  Oz measurements are by weight.) Make a good broth with the water,
veal and ham bones, simmering slowly. When nearly done, add salt to taste
and the saffron. Blanch the salt pork to remove the excess salt, then dice.
Heat the oil in a large skillet, add the diced salt pork and chopped
onions. When the onions begin to brown, add the pieces of chicken and veal
and allow to cook slowly. Peel the potatoes, leek and carrots, chop them
fairly finely, then add to the skillet with the chicken and veal. Chop the
cabbage finely and add to the skillet. Give it all a good stir. Remove the
bones from the broth and discard. Empty the contents of the skillet into
the broth, then add the beans, rice and pasta. Cook for about 10 - 15
minutes, until the rice and pasta are done, then serve very hot.
Pages, in Catalan, means peasant, rural, or rustic.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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