Name: Gingersnap Pot Roast
Ingredients: 3 lb Beef Roast; chuck; 1 tb Oil; 1 c Water; 8 Gingersnaps; crumbled; 2 tb Red wine vinegar; 1 ts Beef bouillon; granules; 1/8 ts Red pepper; ground; 3 md Sweet potatoes; peeled & quartered; 3 md Carrots; or 2 parsnips, cut into 1/2" pieces; 1 Bay leaf

In effect, by accepting Satan's statement, Eve was calling God a liar, even though she might not have recognized those implications of her action. She accepted Satan as the truth-teller and God as the prevaricator. By partaking of the fruit she was implicitly stating her belief that Satan was more interested in her welfare than God was. Yielding to the temptation implied that she accepted Satan's analysis of the situation instead of God's.

Henry Virkler

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	German	Pot roast, Main dish, German, Meats, Vegetables	8	Servings

INGREDIENTS

3	lb	Beef Roast; chuck
1	tb	Oil
1	c	Water
8		Gingersnaps; crumbled
2	tb	Red wine vinegar
1	ts	Beef bouillon; granules
1/8	ts	Red pepper; ground
3	md	Sweet potatoes; peeled & quartered
3	md	Carrots; or 2 parsnips, cut into 1/2" pieces
1		Bay leaf

INSTRUCTIONS

Trim fat from roast.  Cut if necessary to fit crock pot. In large skillet
brown roast on all sides in hot oil. Meanwhile, in a small bowl combine
water, gingersnaps, vinegar, bouillon, and red pepper. In crock pot, place
potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables.
Pour gingersnap mixture over meat. Cover; cook on low-heat setting for
10-12 hours or high-heat setting for 5-6 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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