Tart-and-hot Turnips – We Love God!

What will a church look like that is committed to the ordinary means of grace? It will be characterized by love for expository preaching, passion for worship, delight in truth, embrace of the Gospel, the Spirit’s work of conversion, a life of godliness; robust family religion; biblical evangelism; biblical discipleship, biblical church membership, mutual accountability in the church, biblical church leadership, and a desire to be a blessing to the nations. Along with this all, there will be an unapologetic, humble, and joyful celebration of the transcendent sovereignty of the one, true, triune God in salvation and all things.

Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	1	Servings

INGREDIENTS

2	c	Peeled thinly sliced turnip
		1/2 pound
1	t	Salt
1/2	c	Rice vinegar
2	t	Sugar
1/4	t	Crushed red pepper

INSTRUCTIONS

Place turnip slices in a medium bowl, and sprinkle with salt. Let
stand for 30 minutes, stirring occasionally. Drain turnip slices, and
blot dry with paper towels.  Combine turnip slices, vinegar, sugar, and
crushed red pepper in a  bowl, and stir well. Cover mixture, and
marinate in refrigerator 8  hours, stirring occasionally. Yield: 1-1/2
cups (serving size: 1/4  cup).  Per serving: 106 Calories; 0g Fat (2%
calories from fat); 2g Protein;  29g Carbohydrate; 0mg Cholesterol;
2274mg Sodium  Serving Ideas : Serve as a relish with pork or beef.
NOTES : Use the food processor to slice the turnips quickly and
easily.  Recipe by: Cooking Light, June 1994, page 121  Posted to
MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 122 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 2508.4mg Potassium: 1355.9mg Carbohydrates: 75.7g Fiber: 4.7g Sugar: 18.3g Protein: 2.3g