Huevos Habaneros (eggs Havana Style)

As we carry out our responsibilities on our jobs, here are some questions we would do well to ask ourselves: 1. Do I regularly thank God for my job – whether it is a president of a Fortune 500 company or a garbage collector? 2. Do I properly respect those at work in authority over me, even those whose religious, political or moral convictions are different from mine? 3. Do I work heartily in whatever vocation I am placed – knowing that my service is to the Lord? 4. Do I work hard even when the boss is not watching? 5. Do I strive to have as good a reputation with my coworkers as I have with my fellow church members? 6. Do I work as efficiently as possible as to make my company profitable? 7. Do I refrain from cutting any moral corners on the job? 8. Do I make suggestions on how to improve job performance and morale? 9. Do I refrain from conversations in which the boss or supervisor is criticized? 10. Do I refrain from taking small items from my employee – paper clips, copy paper, pencils, etc. – even though “everyone else does it?” 11. Do I make personal copies on the company copier? 12. Do I use the company Internet connection for my personal use? 13. Do I fudge on my expense account or time card? 14. Am I the same person on the job as I am when away from the job? 15. Do I encourage employer respect, rather than helping create employee dissatisfaction? 16. Are my work habits sloppy, or do I attempt to always produce work of excellence? 17. Am I on time, or am I often tardy at work? 17. Do I misuse sick leave or personal leave days? 19. Do I abuse workers’ compensation benefits? Do I remind myself regularly that my job performance and general attitude can bring either glory, or dishonor, to my Lord? 20. Do I use company time to witness to my lost co-workers, or do I wait until break time or lunch time? 21. Do I remind myself regularly that my job performance and general attitude can bring either glory, or dishonor, to my Lord?

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Cuban	Eggs, Vegetables	4	Servings

INGREDIENTS

1/4	c	Pure Spanish olive oil
1		Onion, finely chopped
1		Green bell pepper, finely
		Chopped
2		Cloves garlic, finely
		Chopped
1	c	Tomatoes, canned drained
		And chopped
		Or prepared tomato sauce
1/2	c	Pimiento, drained
		Finely chopped
2	T	Dry sherry
		Salt, to taste
		Fresh ground black pepper
		To taste
8		Eggs
4	T	Butter, salted
		Salt, to taste
		Fresh ground black pepper
		To taste
1	T	Chopped parsley, finely
		Chopped
		For garnish

INSTRUCTIONS

Preheat oven to 350Â°.  In a medium-size skillet over low heat, heat
the oil until it is fragrant, then cook the onion, bell pepper, and
garlic, stirring, until tender, 8 to 10 minutes.  Add the tomatoes,
pimientos, and sherrty, cook until thickened, 15 minutes, and season
with salt and pepper. Lightly oil 4 ramekins or au gratin dishes and
divide th sauce among them. For each dish, break two eggs into a
saucer, slide them on top of the tomato mixture, and drizzle with 1
tablespoon melted butter. Bake until the whites are set and the yolks
are still soft, 10 to 12 minutes. Sprinkle with salt, pepper, and
parsley, and serve immediately from the baking dishes.  (Place each  on
a serving plate, to protect the table).  Recipe By     : Mary Urrutia's
"Memories of a Cuban Kitchen"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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