Gilbert’s New York Deli Sweet And Sour Cabbag

Change can be difficult! There is a natural resistance to change, but sometimes we (the church) struggle a little too much with change, making it harder than it needs to be. After all, things have changed a lot in the last 2,000 years and they will continue to do so until the return of Christ. Some of the most effective words that hinder a church from moving forward are “we’ve never done it that way before.”

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Meats		Low-fat	4	Servings

INGREDIENTS

4	c	Stock, beef
1		Carrots
1/2		Onions, chopped
4	oz	Prego
1/8	c	Raisins
3/16	c	Vinegar, white
1/8	c	Parsley
1/2		Turnips
1/2		Tomatoes
1		Bay leaves
1		Leeks, white part chopped
1/2	c	Beets, chopped
1/2		Potatoes
1 1/2	T	Prego
3/8	c	Sugar
3/4	c	Cabbage, shredded

INSTRUCTIONS

Peel and slice carrots and turnip or parsnip.  Peel and dice potato.
Combine ingredients in large soup kettle. Bring to boil over high
heat. Reduce heat, cover, and simmer 1 hour, until vegetables are
tender and flavors meld.  Remove bay leaves after first 30 minutes.
Sylvia's comments: Fine soup, reheats well.  From the Dallas Morning
News. MM by Sylvia Steiger, GEnie  THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node  004/005

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”