Name: Mexian Fondue
Ingredients: 2 lb Lean rump steak; cubed; 1 tb Oil; 1/2 Spanish onion; finely chooped; 1 Clove garlic; crushed; 1 4 oz can tomatoes; 2 tb Tomato paste; 1/2 ts Chill powder; 1 Fresh green chili; seeded and chopped; Salt and pepper

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Fondues, Steak, Parties, To post	4	Servings

INGREDIENTS

2	lb	Lean rump steak; cubed
1	tb	Oil
1/2		Spanish onion; finely chooped
1		Clove garlic; crushed
1		4 oz can tomatoes
2	tb	Tomato paste
1/2	ts	Chill powder
1		Fresh green chili; seeded and chopped
		Salt and pepper

INSTRUCTIONS

DIPPING SAUCE
1. Cut meat into 1" cubes and put onto a serving plate.
2. To make the Mexican sauce heat the oil in a saucepan; add onion and
garlic and cook gently until softened.
3. Stir in tomatoes (including juice), tomato puree and chili powder.
Simmer uncovered for 10 minutes.
4. Remove the sauce from the heat and puree in a blender or food processor
unti smooth.
5. Return to the heat add the chopped chili and simmer for a further 15
minutes.
6. Season with salt and pepper. Serve with the meat cooked in the hot oil.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 173 by RecipeLu
<recipelu@geocities.com> on Oct 28, 1997

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