Carrots With Pistachios Ala Oregon

Being saved does involve the positive response of the human will. The person who is saved begins, at a point in time, to consciously and voluntarily assent and submit to (as well as delight in) God’s revealed truth where he formerly dissented to it in open rebellion or apathetic disinterest (which is also a form of rebellion). God grants regeneration to whom He pleases, thus freeing the will, which, until the point of regeneration, is enslaved to sin and opposed to God and truth. Once the will has been set free through regeneration, faith inevitably follows (cf. John 6:44-45). In this way it is rightly said that saving faith is a gift from God.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Carrots, Cookbook, Oregon, Vegetables	6	Servings

INGREDIENTS

2	T	Butter
1/2	c	Pistachio nuts, shelled and
		skinned
1/4	c	Cointreau, triple sec OR
		grand marnier
1	lb	Carrots, peeled and cut into
		1/4-inch diagonal slices
3	T	Butter
3	T	Water
1	t	Salt

INSTRUCTIONS

Melt butter in medium skillet. Saute nuts for one minute. Stir in
Cointreau. Remove from heat and set aside. Place carrots, butter  water
and salt in a saucepan. Bring to a boil, reduce heat to  medium-low and
simmer for 5 minutes until carrots are barely tender.  Transfer carrots
to a heated serving bowl with a slotted spoon. Bring  carrot liquid to
a boil and reduce to 2 tablespoons liquid. Pour  juice over carrots,
add nut glaze and toss.  Source: Savor the Flavor of Oregon, A Cookbook
Compiled by The Junior  League of Eugene, Oregon. 1990. ISBN:
0-9607976-1-0  Scanned and Busted for you by Brenda Adams
<adamsfmle@sprintmail.com>  Recipe by: Savor the Flavor of Oregon (Jr.
League/Eugene)

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“Life begins with Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 174 Calories From Fat: 124 Total Fat: 14.4g Cholesterol: 25.4mg Sodium: 441.9mg Potassium: 348.1mg Carbohydrates: 10.3g Fiber: 3.1g Sugar: 4.4g Protein: 3g