Name: Pork Ratatouille
Ingredients: 14 oz Tin tomatoes; 2 cl Garlic crushed.; 2 Carrots, thinly sliced.; 4 oz Mushrooms sliced.; 1 ts Tarragon; Black pepper; 1 tb Liquid chicken stock concentrate; 8 oz Aubergines cut into small cubes; 8 oz Lean pork cubed.; 1 sm Onion, chopped; 1 lg Courgette, sliced.; 1 ts Salt.; 1 ts Mixed herbs.

John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	2	Servings

INGREDIENTS

14	oz	Tin tomatoes
2	cl	Garlic crushed.
2		Carrots, thinly sliced.
4	oz	Mushrooms sliced.
1	ts	Tarragon
		Black pepper
1	tb	Liquid chicken stock concentrate
8	oz	Aubergines cut into small cubes
8	oz	Lean pork cubed.
1	sm	Onion, chopped
1	lg	Courgette, sliced.
1	ts	Salt.
1	ts	Mixed herbs.

INSTRUCTIONS

Dissolve the stock in 130 ml or 4 fl oz water and place in a non-stick
frying pan. Add the tomatoes, salt and herbs with the pork, onions and
garlic. Simmer for 10 minutes. Add the vegetables and cook for a further 10
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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