Turlu (mixed Vegetable And Meat Casserole)

What are the Substitutes for true Repentance? 1. You may reform in the actions without repenting in the heart (Ps. 51:16-17; Joel 2:13). 2. You may experience the emotion of repentance without the effect of it. 3. You may confess the words of a true repenter and never repent (Mt. 21:28-32; 1 Jn. 2:4, 4:20). 4. You may repent for the fear of reprisal alone and not for the hatred of sin. 5. You may talk against sin in public like a true repenter but never repent in private (Mt. 23:1-3). 6. You may repent primarily for temporal gains rather than the glory of God. 7. You may repent of lesser sins for the purpose of avoiding the greater sins (Lk. 11:42). 8. You may repent so generally that you never repent of any specific sin at all. 9. You may repent for the love of friends and religious leaders and not repent for the love of God (Isa. 1: 10-17). 10. You may confess the finished action of sin and not repent from the continuing habit of sin. 11. You may attempt repentance of your sin while consciously leaving open the door of its opportunity. 12. You may make an effort to repent of some sins without repenting of all the sin you know.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Grains	Turkish	Middle east, Time/life, Turkish, Veal, Vegetable	6	Servings

INGREDIENTS

1		Eggplant, about 1 pound
6	T	Butter, cut into 1/4 inch
		pieces and clarified
2	lb	Veal, lean boneless or
		lamb prefer from the
		shoulder cut into 1 inch
		cubes
1/2	c	Onion, finely chopped
1 1/2	t	Salt
1/2	lb	String beans, fresh trimmed
		and cut in half
2		Zucchini, or other summer
		squash about 1 pound
		peeled and cut crosswise
		into 2 inch pieces
1/2	lb	Okra, fresh washed and
		trimmed of stem ends
1	lb	Potatoes, boiling peeled &
		cut into 2 inch cubes
1	lb	Tomato, cut into 1/4 inch
		thick slices
1/4	lb	Green peppers, Italian type
		long green cut lengthwise
		into halves and seeded
		Black pepper, freshly ground
2	c	Water

INSTRUCTIONS

With a sharp knife, cut the stem form the eggplant and peel it
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel  intact.
Cutting between the strips, divide the eggplant lengthwise  into
quarters. then cut into 2 inch cubes and set aside. In a heavy 5  to 6
quart casserole, heat the butter over moderate heat until a drop  of
water flicked into it sputters instantly.  Add the meat and brown  it
lightly, turning the pieces frequently with a spoon and regulating  the
heat so they color quickly and evenly without burning. Stir in  the
onions and Â½ teaspoon of the salt, reduce the heat to low, cover
tightly and simmer for 30 minutes, or until the meat is tender and
shows no resistance when pierced with the point of a small, sharp
knife. Preheat the oven to 350 degrees (F). Scatter the string beans
evenly over the meat, then in separate layers, spread the eggplant,
squash, okra, potatoes, tomatoes and green peppers on top. Sprinkle
the vegetables with the remaining 1 teaspoon of salt and a few
grindings of pepper, and pour the water over them. Bring to a boil
over moderate heat, then cover tightly and bake in the middle of the
oven for about 1 hour, or until most of the liquid is absorbed by the
vegetables. Serve at once, directly form the casserole. Source: Time
Life Series: Middle Eastern Cooking  "crica  69"  MMed by:
earl.cravens@salata.com Posted to recipelu-digest by GramWag
<GramWag@aol.com> on Mar 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 670 Calories From Fat: 318 Total Fat: 35.6g Cholesterol: 242.7mg Sodium: 985.6mg Potassium: 1868.4mg Carbohydrates: 23.5g Fiber: 4.6g Sugar: 6.7g Protein: 62.5g