Name: Pot Roast Teriyaki
Ingredients: -From the Kitchen of Lawrence & Cindy Kellie; 2 lb Beef round tip roast; 1 tb Flour; 1/2 ts Salt; 1/16 ts Black pepper; 1/4 ts Curry powder; 1 tb Cooking fat; 1/8 c Honey; 1/8 c Soy sauce; 1/8 c Water; 1/8 c Dry sherry wine; 1/8 ts Ground ginger; 1 tb Cornstarch; Hot cooked rice

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	4	Servings

INGREDIENTS

		-From the Kitchen of Lawrence & Cindy Kellie
2	lb	Beef round tip roast
1	tb	Flour
1/2	ts	Salt
1/16	ts	Black pepper
1/4	ts	Curry powder
1	tb	Cooking fat
1/8	c	Honey
1/8	c	Soy sauce
1/8	c	Water
1/8	c	Dry sherry wine
1/8	ts	Ground ginger
1	tb	Cornstarch
		Hot cooked rice

INSTRUCTIONS

1.  Combine flour, salt, pepper, and curry powder. dredge meat in seasoned
flour and brown in fat. Remove meat from pan and pour off fat drippings. 2.
Add honey, soy sauce, water, wine, and ginger; mix well. 3. Return meat to
pan.  Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a
325F oven for same amount of time.) 4. Turn meat once to cook it evenly
throughout.  When done, remove meat and keep warm. 5. For 2 cups of gravy,
pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to
allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return
to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and
cook until thickened, about 3 minutes. Taste gravy and correct seasoning,
if necessary, with salt and pepper. 7. Slice meat; serve with sauce over
hot rice.
From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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