Name: Mancha Manteles De Cerdo (Pork Tablecloth Stainer)
Ingredients: 2 Dried; 2 Dried; 2 lb Boneless pork; 2 c Water; 1 Bay leaf; 1/2 ts Dried thyme -- crushed; 1/2 ts Dried oregano -- crushed; 2 Whole cloves; 1 12oz can; 1 sm Onion -- cut up; 4 Sprigs cilantro or parsley; 1 Garlic clove cut up; 2 Tart cooking apples; 2 Firm pears; 2 sm Zucchini, sliced; 1 10oz pkg; 1 cn Pineappl 8-1/4 oz,drained; 2 Green tipped bananas --; Sliced; 1/4 c Chopped walnuts; Ancho chilies -- *; Pasilla chilies -- *; Tomatillos; Frozen peas

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Pork	8	Servings

INGREDIENTS

2		Dried
2		Dried
2	lb	Boneless pork
2	c	Water
1		Bay leaf
1/2	ts	Dried thyme — crushed
1/2	ts	Dried oregano — crushed
2		Whole cloves
1		12oz can
1	sm	Onion — cut up
4		Sprigs cilantro or parsley
1		Garlic clove cut up
2		Tart cooking apples
2		Firm pears
2	sm	Zucchini, sliced
1		10oz pkg
1	cn	Pineappl 8-1/4 oz,drained
2		Green tipped bananas —
		Sliced
1/4	c	Chopped walnuts
		Ancho chilies — *
		Pasilla chilies — *
		Tomatillos
		Frozen peas

INSTRUCTIONS

* or sub. 1 tsp. crushed red pepper for the dried ancho and pasilla
chilies) Cut chilies open. Discard stems and seeds. Cut chilies into small
pieces with scissors or a knife. Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes; drain. Cut pork in 1 inch cubes. In Dutch oven
combine pork, water, bay leaf, thyme, oregano, cloves, 1 tsp. salt, and 1/8
tsp. pepper. Cover and simmer 40 minutes or till pork is nearly tender.
Drain pork, reserving 2 cups broth. Rinse, drain, and halve tomatillos. In
blender container combine the tomatillos, onion, the drained peppers or
crushed red pepper, cilantro, garlic, and reserved broth. Cover and blend
till smooth. Peel, core, and slice apples and pears; add to pork along with
tomatillo mixture and zucchini. Cover and simmer 10 minutes. Add peas,
pineapple, bananas, and walnuts; simmer 5 minutes more. Makes 8 servings.
Recipe By     : Baknbread
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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