Name: Louisiana Roast Beef By Paul
Ingredients: 1/4 c Very finely chopped onions; 1/4 c Very finely chopped celery; 1/4 c Very finely chopped green be ll peppers; 2 tb Unsalted butter or margarine , melted or veg oil; 1 ts Salt; 1 ts White pepper; 3/4 ts Black pepper; 3/4 ts Minced garlic; 1/2 ts Dry mustard; 1/2 ts Ground red pepper (cayenne); 1 3-4 lb boneless sirloin roas t, top round roast,; Or any good-quality beef roa st with a layer of fat; On top

When a True Christian sins, what happens? 1. His Fellowship with God is severed. David, when backslidden, mourned, “Day and night thy hand was heavy upon me: my moisture is turned into the drought of summer” (Psalm 32:4). As clouds hide the sun for days, so sin comes between the soul and God. 2. The Joy of salvation is lost. One loses all relish for spiritual things: the heart is empty. David, in this condition, confessed, “My sin is ever before me” and “Restore unto me the joy of thy salvation; and uphold me with thy free Spirit” (Psalm 51:3, 12). 3. Power for service is lost. The Holy Spirit’s power is essential for any real witness for Christ. It cannot be faked. David prayed, “Thou desirest truth in the inward parts” and “Create in me a clean heart, O God; and renew a right spirit within me” (Psalm 51:6, 10). 4. The Christian invites divine chastisement. Hebrews 12:6-7 – “Whom the Lord loveth he chasteneth, and scourgeth every son whom he receiveth…What son is he whom the father chasteneth not?” Psalm 89:32-33 – “I will visit their transgression with the rod, and their iniquity with stripes. Nevertheless, my lovingkindness will I not utterly take from him, nor suffer my faithfulness to fail.” 5. There is loss of reward. (Read 1 Corinthians 3:11-15.) Out of Fellowship means out of Service – out of service means that one is failing to lay up treasures in heaven. He is building of “wood, hay, and stubble” which cannot endure the test of the rewarding day (1 Corinthians 3:12-15). Many will be chagrined in that day by suffering Loss of Reward. Take the Way Back Now. Psalm 32:5; 1 John 1:9 (Keith Brooks).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Cajun, Main dish, Beef	6	Servings

INGREDIENTS

1/4	c	Very finely chopped onions
1/4	c	Very finely chopped celery
1/4	c	Very finely chopped green be ll peppers
2	tb	Unsalted butter or margarine , melted or veg oil
1	ts	Salt
1	ts	White pepper
3/4	ts	Black pepper
3/4	ts	Minced garlic
1/2	ts	Dry mustard
1/2	ts	Ground red pepper (cayenne)
1		3-4 lb boneless sirloin roas t, top round roast,
		Or any good-quality beef roa st with a layer of fat
		On top

INSTRUCTIONS

In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mixing well.  Place the roast in a large roasting pan, fat side
up.  With a large knife, make 6-12 deep slits in the meat (to form pockets)
down to a depth of about 1-1/2" from the bottom (do not cut all the way
through.  Fill the pockets to their depths with the vegetable mixture,
reserving about 1 Tbsp. of the vegetables to rub over the top of the roast.
Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees
for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until
thermometer reads 140 degrees, serve immediately, topped with some of the
pan drippings if you like. Source: Paul Prudhomme's Seasoned America.

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