Name: Greek Meat Rolls in Tomato-Wine Sauce (Souzoukakia)
Ingredients: 2 lb Lean ground beef or turkey*; 4 sl Dry white toast, crumbled; 1 md Onion, chopped fine; 2 Cloves garlic, minced; 1 Egg, slightly beaten; 1 tb Sugar; 1 ts Salt; 1 ts Ground cumin; 1/2 ts Fresh-ground black pepper; 1/3 c Cold water; Flour (about 1/2 C.); Oil for browning; 1 cn (12-oz) tomato paste; 4 c Water; 1 1/2 c Dry red wine; 2 ts Salt; 1 1/2 ts Ground cumin; Steamed rice; Chopped parsley

But what about issues that are not specifically mentioned in the Scriptures – how do we determine God’s will and develop conviction in those areas?... 1. “Everything is permissible for me – but not everything is beneficial” (1 Corinthians 6:12). Question 1: Is it helpful – physically, spiritually, and mentally? 2. “Everything is permissible for me’ – but I will not be mastered by anything” (1 Corinthians 6:12). Question 2: Does it bring me under its power? 3. “Therefore, if what I eat causes my brother to fall into sin, I will never eat meat again, so that I will not cause him to fall” (1 Corinthians 8:13). Question 3: Does it hurt others? 4. “So whether you eat or drink or whatever you do, do it all for the glory of God” (1 Corinthians 10:31). Question 4: Does it glorify God?

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek		1	Servings

INGREDIENTS

2	lb	Lean ground beef or turkey*
4	sl	Dry white toast, crumbled
1	md	Onion, chopped fine
2		Cloves garlic, minced
1		Egg, slightly beaten
1	tb	Sugar
1	ts	Salt
1	ts	Ground cumin
1/2	ts	Fresh-ground black pepper
1/3	c	Cold water
		Flour (about 1/2 C.)
		Oil for browning
1	cn	(12-oz) tomato paste
4	c	Water
1 1/2	c	Dry red wine
2	ts	Salt
1 1/2	ts	Ground cumin
		Steamed rice
		Chopped parsley

INSTRUCTIONS

MEAT ROLLS
TOMATO WINE SAUCE
OPTIONAL INGREDIENTS
The original recipe, which I've modified slightly, came from Woman's Day
magazine, sometime in the early 80's.
1. Mix first ten ingredients (through cold water) until well-blended and
firm.
2. Moisten hands in cold water and shaped tablespoonfuls of the meat
mixture into rolls (logs) about 2-1/2" to 3" long. Coat each roll lightly
with flour.
3. In a deep skillet, heat about 1/2" oil and brown rolls a few at a time,
taking care not to crowd them. Remove browned rolls to paper towels to
drain.
4. In a Dutch oven, whisk together tomato paste, water, wine, salt, and
cumin. Add meat rolls to sauce. Cover and simmer for 45 minutes to one
hour, until meat rolls are done through. Taste sauce and add salt if necess
ary.
5. Serve on a bed of steamed rice, garnished with chopped parsley.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
poobery@ix.netcom.com (Jayni G. Mosher) on Feb 22, 1997.

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