Roast Beef Hash (breakfas

In the Minneapolis Star Tribune is an entire section for sports. Can you believe an entire section of the newspaper for sports and not one column for God? Not one column is written about the Maker of the universe who upholds the whole Coles Media industry by the power of his word. Not one minute for God on prime-time news. In twelve years of public education, not one hour relates to God, and not one page in Newsweek or Time. What about evangelicals? I've been to church growth seminars where God is not once mentioned. I've been to lectures and talks on pastoral issues where he is not so much as alluded to. I have read strategies for every kind of recovery under the sun where God is not there. I have talked to students in seminaries who tell me of manifold, practical courses where God is peripheral at best. I have recently read mission statements of major evangelical organizations where neither Christ nor God is even mentioned.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

1 1/2	qt	WATER, BOILING
9 5/8	lb	BEEF, POT ROAST FZ
3/4	t	GARLIC DEHY GRA
9 5/8	lb	POTATOES FRENCH FZ
2 7/16	lb	ONIONS DRY
2 7/16	lb	PEPPER SWT GRN FRESH
1 2/3	T	SOUP GRAVY BASE BEEF
13	oz	SHORTENING, 3LB
1 1/2	t	PEPPER BLACK 1 LB CN
14	oz	CATSUP TOMATO#10
2 1/3	T	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24" ROASTING PAN                         TEMPERATURE:
350F. OVEN  PLACE BEEF IN ONE PAN. SAUTE' ONIONS, PEPPERS AND GARLIC IN
SHORTENING OR SALAD OIL UNTIL TENDER STIR FREQUENTLY. DRAIN OR SKIM
OFF EXCESS FAT. PLACE INGREDIENTS OVER BEEF IN PAN. CAREFULLY MIX AN
EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF
BEEF-VEGETABLE MIX. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING  WATER.
STIR TO MIX WELL. ADD CATSUP TO HOT STOCK. BLEND WELL. POUR 2  1/2 QT
HOT SOUP & GRAVY BASE MIXTURE OVER BEEF-VEGETABLE MIXTURE.  COVER PANS.
BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES  OR UNTIL
LIGHTLY BROWNED. :  NOTE:  1.  IN STEP 1, 40 LB BEEF, POT ROAST A.P.
WILL YIELD 24 LB  COOKED BEEF COOK ACCORDING TO INSTRUCTIONS ON RECIPE
NO. L-10.  2.  IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3
QT)  DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB ( 4 1/2 QT)
FROZEN DICED PEPPERS MAY BE USED.  3.  IN STEP 2, 6 LB 10 OZ DRY ONIONS
A.P. WILL YIELD 6 LB CHOPPED  ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS
A.P. WILL YIELD 6 LB CHOPPED  PEPPERS.  4.  IN STEP 2, 1 OZ (3 TBSP-9
CLOVES) DRY GARLIC MAY BE USED.  MINCE  AND FRY WITH ONIONS AND
PEPPERS.  5.  IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL
YIELD 24  PEELED COOKED POTATOES.  6.  IN STEP 4, 5 LB DEHYDRATED
SLICED POTATOES, COOKED, DRAINED, AND  CHOPPED OR 5 LB DEHYDRATED DICED
POTATOES, COOKED AND DRAINED MAY BE  USED.  7.  IN STEP 5, 1 GAL HOT
BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY  BASE, BEEF AND 1 GAL HOT
WATER.  SEE RECIPE NO. A-12.  8.  OTHER SIZES AND TYPES OF PANS MAY BE
USED.  SEE RECIPE NO. A-25.  Recipe Number: L03303  SERVING SIZE: 1/2
CUP (4  From the <Army Master Recipe Index File> (actually used
today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 38 Calories From Fat: 33 Total Fat: 3.7g Cholesterol: 2.1mg Sodium: 163.7mg Potassium: 16.3mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: <1g