As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Canadian	Canadian li, Passover, Side dish, Vegetables	8	Servings

INGREDIENTS

1/4	c	Margarine
12	lg	Carrots; sliced (about 2 lb)
6		Potatoes (About 2 Lbs); Peeled + Quartered
1		Sweet Potato; Peeled, Cut In 1 Inch Chunks
2	c	Chicken Stock
1 1/2	c	Orange juice
1	c	Pitted prunes
1/2	c	Raisins
1/2	c	Dried apricots; quartered
3	tb	Honey
2	ts	Grated lemon rind
1/4	c	Lemon juice
2	ts	Cinnamon
1	ts	Salt
1/2	ts	Ground cloves
1	tb	Potato starch
1/4	c	Cold water

INSTRUCTIONS

In large heavy saucepan, melt margarine over medium heat. Add carrots,
white and sweet potatoes; mix to coat evenly. Pour in stock and orange
juice. Cover and bring to boil; reduce heat to medium-low, simmering until
vegetables are barely softened, 15 to
20    minutes. Add prunes, raisins, apricots, honey, lemon rind and
juice, cinnamon, salt and cloves. Cover and cook for about 20 minutes or
until dried fruit has softened. Blend starch into cold water; pour into
fruit mixture. Cook for 5 minutes until sauce thickens and glazes
vegetables, stirring carefully. Makes about 8 servings. Note: Tsimmes, a
colourful side dish of carrots, potatoes and dried fruits, provides a blend
of interesting flavours. "Much of our festive food is sweet and fruity,"
says Judy Rogers, "because it symbolizes our wishes for the year to come."
Formatted by Carole Walberg
Recipe by: Caroline Parry, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998

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