Pork Or Lamb Sasaties – We Love God!

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats		Ceideburg 2, Lamb, Pork	6	Servings

INGREDIENTS

1	c	Dried apricots
		Water
1/4	c	Vinegar
2	T	Curry powder
2	c	Onions, chopped and cooked
		clear in 1/4 cup butter
		Salt to taste

INSTRUCTIONS

Stew a cup of dried apricots until soft, and put through a food mill.
Add water to make 1 1/2 cups, then add vinegar, curry powder and
onion. Salt to taste.  If not hot enough, add a dash of Tabasco or
cayenne. Marinate 1 to 1 1/2 inch cubes of pork or lamb or mutton in
this for 12 hours, then broil.  Use marinade for basting and sauce.
From "The Complete Book of Outdoor Cookery" by James A.  Beard and
Helen Evans Brown.  Hayward Daily Review.  7/1/90  Posted by Stephen
Ceideburg July 27 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 82 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 54.7mg Potassium: 366mg Carbohydrates: 19.8g Fiber: 3.2g Sugar: 13.9g Protein: 1.6g