Name: Sweet Sour Greens
Ingredients: 4 ga WATER; BOILING; 4 ga WATER; 10 lb PORK HOCKS HAM FZ; 1/4 c BUTTER PRINT SURE; 20 lb GREEN TURNIPS FZ; 1 1/4 lb ONIONS DRY; 1 1/2 lb ONIONS DRY; 2 lb SUGAR; GRANULATED 10 LB; 1 tb PEPPER BLACK 1 LB CN; 1 1/2 qt VINEGAR CIDER

The One whose mercy flows freely to the undeserving is not a machine. He is not a mechanical Grace Dispenser. He is a Person. His smile is not an all-approving grin. He has moral sensitivities. We please Him, and we displease Him, moment by moment. Within the gospel framework of His grace, inside the relationship of His fatherly acceptance, He is fully capable of confronting us. Not rejecting us, not casting us off, but correcting us. Because He’s a good Father. I’ll take it further. The One who is for us (Romans 8:31) can also bluntly say, “I have something against you” (Revelation 2:4, 14, 20). The One who will never leave us nor forsake us (Hebrews 13:5) is also quite capable of saying to us, “We need to have a serious talk. It’s time for you to make some changes. If you will listen and follow, I will continue to use you. If you turn away, I will set you aside”... If your theology includes the message of justification by faith alone, I hope you will never back off from that. I hope you will keep that message central. But I also hope your theology includes another message – the grace of obedience fully pleasing to the Father.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

4	ga	WATER; BOILING
4	ga	WATER
10	lb	PORK HOCKS HAM FZ
1/4	c	BUTTER PRINT SURE
20	lb	GREEN TURNIPS FZ
1 1/4	lb	ONIONS DRY
1 1/2	lb	ONIONS DRY
2	lb	SUGAR; GRANULATED 10 LB
1	tb	PEPPER BLACK 1 LB CN
1 1/2	qt	VINEGAR CIDER

INSTRUCTIONS

1.  ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT.  ADD PORK HOCKS AND
ONIONS TO WATER.  COVER; SIMMER 2 1/2 HOURS OR UNTIL TENDER.  REMOVE; TRIM
MEAT AND FAT FFROM BONES.  CUT MEAT INTO SMALL PIECES.  ADD MEAT AND BONES
TO STOCK.
2.  ADD GREENS, PEPPER AND WATER TO STOCK.  BRING TO A BOIL; STIR
IMMEDIATELY.
3.  SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING
OCCASIONALLY.
4.  SAUTE' ONIONS IN BUTTER UNTIL TENDER; ADD SUGAR AND VINEGAR; STIR TO
MIX WELL.  COOK 3 MINUTES.
5.  IN STEP 4, ADD TO COOKED GREENS, REMOVE BONES; SERVE GREENS WITH
COOKING LIQUID (POT LIQUID).
NOTE:  1.  IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD
20LB GREENS.
2.  IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER
TO REMOVE ALL TRACES OF DIRT OR SAND.
3.  GREENS MAY BE GARNISHED WITH CHOPPED HARD-COOKED EGGS,
FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS.
Recipe Number: Q02902
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:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”