The ancient, historical Jesus came full of grace and truth. The modern, mythological Jesus comes full of tolerance and relativism. Even in the church truth is sometimes buried under subjectivism and cowardice, while grace is lost in a sea of permissiveness and indifference. Without truth, we lack courage to speak and convictions to speak about. Without grace, we lack compassion to meet people’s deepest needs. The vast majority of colleges were built with the vision and funding of Christians. Why? To teach truth. Most American hospitals were built with the vision and funding of Christians. Why? To extend grace. We don’t have the luxury of choosing either grace or truth. Yet many believers habitually embrace one instead of the other, according to our temperament, background, church or family. We must learn to say yes to both grace and truth – and say no to whatever keeps us from them.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

2	oz	Whole butter; divided
1/4	lb	Andouille sausage; medium dice
1 1/2	lb	Sweet potatoes; medium dice
1/2	lb	Onions; medium dice
1	ts	Dried whole thyme
2	oz	Praline liqueur
2	oz	Brown sugar
3 1/2	lb	Chicken stock
1/8	oz	Salt
3	oz	Cream

INSTRUCTIONS

1. Render Andouille sausage in 1 oz. butter.
2. Add onions, saute until translucent.
3. Add dried thyme and sweet potatoes, saute for 5 minutes.
4. Deglaze pan with praline liqueur.
5. Add chicken stock and brown sugar.
6. Bring to a boil, reduce heat and simmer for 45 minutes.
7. Puree in a blender, finishing with heavy cream, 1 oz. whole butter and
salt. Serve hot.
Notes: Yield:6 servings (6 cups)
Posted to recipelu-digest Volume 01 Number 179 by jecraig@lan-inc.com on
Oct 29, 97

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