Name: Rib Eye Loin
Ingredients: 1 Rib eye loin; (7 to 10 lb.); 4 oz Worcestershire sauce; 3 oz Soy sauce; 5 oz Sherry cooking wine; Meat tenderizer; Dried onion flakes; Nature's Seasonings; Accent; Coarse black pepper; Lemon pepper

The “Word” is the eternal name for the young Child of Bethlehem. He is so called because He is the revealer of the Father, the exponent of Godhead. He is so now; He was so in the days of his flesh; He has been so from eternity. The names Christ, Immanuel, Jesus, are His earthly ones; His names in time connected with His incarnate condition; but the names “Word” and “Son” are expressive of His eternal standing, His eternal relationship to the Father. What He was in time and on earth, that same He has been in heaven and from eternity. The glory which He had 'before the world was' (John 17:5), and of which He “emptied himself” (Phil. 2:7), was the glory of the eternal Word, the everlasting Son. As the eternal revealer of Godhead, the “brightness of Jehovah's glory, and the express image of His person,” His name ever was THE WORD; as the declarer of the mind of God to man, His name is no less THE WORD, with this addition, “the Word made flesh.”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

1		Rib eye loin; (7 to 10 lb.)
4	oz	Worcestershire sauce
3	oz	Soy sauce
5	oz	Sherry cooking wine
		Meat tenderizer
		Dried onion flakes
		Nature's Seasonings
		Accent
		Coarse black pepper
		Lemon pepper

INSTRUCTIONS

Place loin in large pan (12 x 9-inch), sprinkle meat tenderizer all over.
Prick meat with fork and sprinkle Na- ture's Seasoning, Accent, lemon
pepper, coarse black pepper, soy sauce, Worcestershire sauce and cooking
wine over meat and let marinate for 6 to 8 hours, covered. Turn every hour
if possible. Wrap twine around meat tightly before placing on rotisserie.
(If baking, you do not have to wrap with twine.) Cook on rotisserie over
charcoal on grill for 1 hour and 45 minutes to 2 hours on medium heat (350
degrees). If baked in oven, use turkey size browning bag for same length of
time. Slice and serve. Note: If baked in oven, put liquid and meat into
browning bag to marinate and cook. If cooked on rotisserie, place liquid in
pan or bowl and bring to boil. Serve over meat.
Recipe by: [email protected]
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
<[email protected]> on Nov 11, 1997

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