Pork Steaks And Butter Beans

For example, there will be people who will find it easy to identify a weakness or something in which they disagree (doctrine, preference, conviction, philosophy, etc.) and relentlessly harass [their pastors] with books and sermon tapes, website links and personal propaganda (that exceeds the Taliban) in an effort to voice their displeasure and bring them over to their side on the matter. Some will have no comprehension that pastors are only human beings. Their comments will always be critical. Their baggage will be dumped with no desire for personal change. Their comparisons will be made to the top pastors in the world. They will take their pastors for granted. Their perceived role in the church is to be a constant fault-finder. And their expectations will be unreasonable.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Dairy		Beans, Butter	1	Servings

INGREDIENTS

1 1/2	lb	Pork steaks, 1 1/2 to 2
		Flour
		Vegetable oil, for skillet
2		Cooked dried butter beans
		drained 1 lb.
1		Campbell's cream of tomato
		soup
1		Onion
2		Cloves garlic
		Salt and pepper

INSTRUCTIONS

Dredge pork steaks in flour and fry until brown in oil. Remove from
skillet. Add onion (sliced into rings) and the garlic (chopped) to
skillet. Saute in oil until onions are transparent. In 13 x 9 x  2-inch
pan mix beans and soup. Add onions and garlic after cooked.  Arrange
pork steaks on top. Cover and bake in 350 degrees oven for 1  hour. My
kids love this dish. Posted to recipelu-digest by "Diane  Geary"
<diane@keyway.net> on Feb 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2606 Calories From Fat: 832 Total Fat: 92.1g Cholesterol: 421.8mg Sodium: 2994.9mg Potassium: 3462.4mg Carbohydrates: 257.6g Fiber: 11.1g Sugar: 9.7g Protein: 169.8g