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In 1950, the great Scottish American preacher Peter Marshall stood before the United States Senate and he explained it this way: The modern challenge to motherhood is the eternal challenge – that of being a godly woman. The very phrase sounds strange in our ears. We never hear it now. We hear about every other kind of women – beautiful women, smart women, sophisticated women, career woman, talented women, divorced women, but so seldom do we hear of a godly woman… I believe women come nearer fulfilling their God-given function in the home than anywhere else. It is a much nobler thing to be a good wife than to be Miss America. It is a greater achievement to establish a Christian home than it is to produce a second-rate novel filled with filth. It is a far, far better thing in the realm of morals to be old-fashioned than to be ultramodern. The world has enough women who know how to hold their cocktails, who have lost all their illusions and their faith. The world has enough women who know how to be smart. It needs women who are willing to be simple. The world has enough women who know how to be brilliant. It needs some who will be brave. The world has enough women who are popular. It needs more who are pure. We need women…who would rather be morally right that socially correct
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If you are hopeless, there may be many contributors, but two are certain: 1. You have placed your hope in something other than God…and it has let you down. 2. You may understand that Jesus conquered death, but you live as though He is still in the grave. All hopelessness is ultimately a denial of the resurrection.
Edward Welch

    • Vegetable Raisin Curry with Couscous

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    CATEGORY CUISINE TAG YIELD
    Vegetables Vegan Vegan, Quick 4 Servings

    INGREDIENTS

    1/4 c Sliced almonds
    x Saute liquid of choice
    1 Large onion
    1 ts Bottled minced garlic
    1 tb All purpose flour
    2 ts Curry powder
    1/4 ts Cayenne pepper
    1 16 oz. pkg frozen mixed vegetable medley
    1/3 c Dark or golden raisins
    1/2 ts Salt (depending on stock)
    2 1/2 c Stock of choice, divided
    1 c Cuscous, uncooked

    INSTRUCTIONS

    Heat oven or toaster oven to 350 degrees. Place almonds in a single layer
on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely
chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry
powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring
to a boil over high heat. Reduce heat to low and continue cooking, covered,
for 10 minutes, stirring occasionally. While the curry is cooking, bring
the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in
couscous and remove from heat. Cover and let stand for 5 min. or until
liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous
and sprinkle with almonds. Note: The Chicken Style Seasoning posted by
Michelle Dick a while back is an excellent stock for this recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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