We do not possess the original writings of any biblical author. But modern translations of the Bible are taken from manuscripts that were carefully, meticulously copied from these flawless originals. When we find the near-perfect agreement between these thousands of preserved manuscripts, despite their being copied and re-copied over hundreds of years and in a variety of countries and languages, we can rest assured that what we have today is a faithful representation of the actual words of God.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Starch, Vegetable	10	Servings

INGREDIENTS

4 1/2	lb	Sweet Potatoes; 8 or 9 med peeled and cut 1" square
1	ts	Salt; plus more to taste
1	c	Apricots; dried, loose pack cut into 1/4" slivers
1/2	c	Raisins
1	tb	Vegetable Oil; Canola
1		Onion; finely chopped
2	ts	Curry Powder; Madras
		Fresh ground black pepper

INSTRUCTIONS

Place sweet potatoes into large pot to cover by 1".
Add 1 ts salt and bring to a boil over high heat.
Reduce heat to medium and cook until tender but not mushy, 8 to 12
minutes.
Drain well.
Meanwhile in a small bowl
Combine Apricots, raisins and 1 cup boiling water; let sit until plumped,
about 10 minutes.
In a large wide pot heat oil over medium high heat.
Add onion and cook, stirring until softened, about 2 minutes.
Add curry powder and cook, stirring, until fragrant about 2 minutes.
Add the cooked sweet potatoes, apricots, raisins and the fruit soaking
liquid.
Season with salt and pepper.
Stir gently over medium low heat until warmed through.
( the recipe can be prepared ahead and stored, covered, in the
refrigerator for up to 2 days. Reheat on the stove top or Microwave. )
340 C per serv..... 2g P, 2g F, 77g Carb, 250mg Sod, 0mg Chol.
Typed in a hurry on the AM side of Wednesday the 8th of November 1995
by Mike and Karen Stock..............
Orig from Eating Well Holiday mag......
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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