Name: Italian Soy Sauce Marinade
Ingredients: 1 c Dry red wine; 1/4 c Soy sauce (up to); 4 Cloves garlic; peeled and crushed

Repentance is a theme that belongs in the gospel presentation to the degree that we could say one has not preached the biblical gospel if one has not preached repentance. In Acts 17 verse 30 the Bible says, 'God commands all men everywhere to repent.' God commands all men everywhere to repent. If we are faithful preachers of the message of God, then we must in God's name command all men everywhere to repent. Matthew 9:13 says that Jesus Christ came to call sinners to repentance. Second Peter 3:9, 'God is not willing that any should perish but that all should come to repentance.' Luke 15:7 and 10 indicates that there is joy in heaven over one sinner brought to repentance. And in Luke 24:47, the Great Commission Jesus gave is that repentance and forgiveness of sins should be preached in His name to all people.Our message is repentance. It is a hard message. It is a harsh message. It confronts sin. It unmasks hypocrisy. It denies superficiality. You cannot preach the true gospel apart from repentance. John came preaching repentance, the Bible says. Jesus came preaching repentance. The apostles preached repentance. Christ commands repentance. He does it at least three times in just Revelation 2 and 3. God saves through repentance. In fact, in Acts 11:18 it calls repentance, 'Repentance unto life.' There is no spiritual life; there is no eternal life without repentance. In Acts 5:31 it is said Christ is exalted as a Savior to give repentance and the forgiveness of sins.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Italian	Sauce	1	Servings

INGREDIENTS

1	c	Dry red wine
1/4	c	Soy sauce (up to)
4		Cloves garlic; peeled and crushed

INSTRUCTIONS

From: rbparker@henning.cfa.org (Ron Parker)
Date: Sun, 14 Jul 1996 15:59:36 -0600
Andrea and Marjorie have entered their soy-sauce meat marinades in the
milleu.  Here are two much simpler ones that I use.  Both with marinate at
2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I
use flank steak for these, but any steak or pieces of tender meat for
skewering can be used.
*adapted from Cucina Fresca, Viana la Place and Evan Kleiman, 1985, Harper
and Row
For either marinade: Score both sides of steak in a diamond pattern with a
sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press
to expel air and let meat marinate from 2-24 hours.  Preferably cook on a
grill over coals or electric heat, turning once, to the desired degree of
doneness.  I don't baste the meat with the marinade because it is already
pretty salty, but that is a taste thing.  Slice in thin (1/8-1/4 inch)
slices across the grain. This is just as good room temp as hot - a
consideration for shabbat?
JEWISH-FOOD digest 257
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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