P’tcha Or Feesel – We Love God!

I think the common belief that in order to serve someone in love means that we need to give up our concern for ourselves is totally false. Rather I believe we honor people the most when we can pursue our happiness in serving them. For example, when I visit people in the hospital they either say, “Thank you” or “You didn’t have to come, Pastor.” What’s the most loving response on my part? “It’s my duty?” 'Just doing my job?” Of course not! What if I say, “I’ve been looking forward to being with you all day, and right now there is no other place I’d rather be.” Would the person respond, “There you go again, only thinking about yourself!” No, they would take my pursuing of joy in them as the highest form of love!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1		Calf's foot
1		4 quart pot
1	T	Salt
1	t	Pepper
1	T	Garlic powder
6		Cloves garlic minced or more
1	T	Dried parsley

INSTRUCTIONS

1997    
In my house we refer to p'tcha as "feesel" which literally means
"foot" in yiddish. I actually have around two portions left in my
fridge as I write this. I know someone else posted a recipe, but if
you are of the GARLIC persuasion, you will definitely prefer my
version.  source: Carol Neuman NYC  Place foot in pot and cover with
water. Add salt , pepper and garlic  powder and bring to a boil. Skim
foam if necessary. Lower heat (as  low as your flame goes without going
out). Cook until the meat on the  bones is very soft and literally
falling off the bones. While it  cooks, mince the garlic and place in
the bottom of a large square  corning ware or pyrex that has a cover.
It should take around 2 to 3  hours to cook. Using a slotted spoon lift
out all the bones and  remove all meat from bones. Using a hand
chopper, chop all the meat  until fine - it gets gluey. Put the chopped
meat in the pyrex and  then all the liquid from the pot, mixing well. I
then reseason using  a lot of black pepper, garlic powder and salt.
Carefully put pyrex in  fridge. After 5 minutes sprinkle the parsley
all over the top. Leave  in fridge at least overnight. If you want to
go one step further with  the garlic, some people reheat a portion
until boiling hot and serve  it over garlic toast - knobel toast.
Posted to JEWISH-FOOD digest V97 #316 by cneuman1@juno.com on Dec 1,

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 349 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 7009.9mg Potassium: 1787.6mg Carbohydrates: 78.9g Fiber: 10g Sugar: 3.3g Protein: 10.5g