I'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Soups, Beef, Nuts	12	Servings

INGREDIENTS

1 1/2	lb	Lean Corned Beef
3	qt	Water
2	lb	Acorn Squash, Peeled, Seeded & Cubed
		Black Peppercorns
		Nutmeg
		Mace
		Bay Leaf
		Juniper Berries
		Cloves
4	oz	Prepared Horseradish,
2	qt	Corned Beef Broth
1 1/2	c	Heavy Cream
		Salt
		Pepper
6	oz	Walnuts, Shelled & Toasted
4	tb	Chives, Snipped

INSTRUCTIONS

Cook the corned beef with water and seasonings until tender. Remove from
the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender.
Cool. Use a food processor to puree. Add the cream and horseradish. Season
to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and
chives immediately before serving.
Chef Fritz Sonnenschmidt From: Joel Ehrlich
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:43:55 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Jesus: right way, only truth, best life.”