Name: Swiss-Style Skewered Liver and Bacon
Ingredients: 12 sl Bacon -- cut in half; 1 lb Beef liver -- sliced; 1/2 ts Sage -- ground; White pepper; Parsley

Your shrinking from this truth about hell is not due to your sympathy with people’s pain. It is due to your lack of sympathy with their pain. God is the one who is sympathetic. He is the one who gave His only begotten Son to rescue us from this misery and to inform us insistently, dogmatically, and compassionately that we are in for an awful end if we persist in unbelief. Don’t say that you feel for people when you blunt the edge of the word of the Spirit. What have you ever done that shows that you truly feel for sinners’ eternal pain? Denying the truth of God’s Word about it certainly offers them no help whatsoever.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Meats	Swiss	Beef	4	Servings

INGREDIENTS

12	sl	Bacon — cut in half
1	lb	Beef liver — sliced
1/2	ts	Sage — ground
		White pepper
		Parsley

INSTRUCTIONS

1. In a large saute pan partially cook bacon until it is limp and beginning
to brown; drain on paper towels.
2. Cut liver into strips 1 inch wide and about 2 inches long. Sprinkle
lightly with pepper, then with sage. Wrap a partially cooked bacon strip
around each liver strip. Thread on 8-inch bamboo skewers, about 3 to a
skewer, to hold bacon in place.
3. Preheat broiler. Arrange skewers on rack in broiler pan. Broil, 3 to 4
inches from heat, until bacon is well browned on both sides, turning once
(liver should be slightly pink in the center). Serve sprinkled with
parsley.
Recipe By     : the California Culinary Academy
From: [email protected]: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”