Palocleves (paloc Soup)

The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Archived, Hungary, Lamb/mutton, Soups/stews, Upload	8	Servings

INGREDIENTS

3		Bacon
1		Onions, minced
2	lb	Lamb, lean boned 1/4" dice
1	pn	Caraway seeds
1	T	Paprika
1		Garlic cloves, mashed
1	lb	Beans, green 1" pieces
		fresh not canned
2	T	Salt
1	T	Flour, all-purpose
1	T	Lard
1	lb	Potatoes, peeled diced
1/2		Bay leaf
1	pn	Pepper, black
3/4	c	Sour cream
1	T	Parsley, flat chopped

INSTRUCTIONS

Cut the bacon into small pieces and fry in a saucepan until it
releases enough fat to fry the onion. Add the onion and fry for 5
minutes. Put lamb in pot and add 1/4 cup water, caraway seeds,  paprica
and garlic. Cook covered over very low heat until done. Stir  often,
and add a little water every now and then to prevent burning.  In the
meantime cook cut green beans in 2 cups water with 1/2  teaspoon salt
until they are tender but still somewhat crunchy. Save  the cooking
liquid. Make a roux with flour and lard and cook it to a  golden-brown
color. Dilute with 1 cup cold water and add to meat in  pot. Cook
potatoes with bay leaf and 1/2 teaspoon salt in 1 1/2 qts  water until
they are done but not soft. Pour both potatoes and beans  with their
cooking liquid into the meat pot. Add enough water to make  2 quarts.
Add salt to taste, about 1 tablespoon, and the pepper.  Bring to a slow
boil and cook for an additional 10 minutes. Adjust  seasoning and mix
in sour cream. Put in soup tureen and sprinkle with  parsley. MM and
upload by DonW1948@aol.com / CH  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 408 Calories From Fat: 195 Total Fat: 21.8g Cholesterol: 89.4mg Sodium: 2022.5mg Potassium: 667.9mg Carbohydrates: 26.6g Fiber: 3.8g Sugar: 4.2g Protein: 26.3g