“But some truths ought to be kept back from the people,” you will say, “lest they should make an ill use thereof.” That is Popish doctrine It was upon that very theory that the priests kept back the Bible from the people. They did not give it to them lest they should misuse it. Besides all this, remember that men do read the Scriptures and think about these doctrines and often make mistakes about them. Who then, shall set them right if we who preach the Word hold our tongues about the matter?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	pk	(10 oz. each) fresh pearl onions, about 4 cups
3	pk	(10 oz. each) fresh Brussel sprouts
1/4	c	Butter
1/4	c	Sugar
1/4	c	Vinegar, such as champagne
1/4	c	White wine
1	ts	Dried thyme
1/2	ts	Salt

INSTRUCTIONS

Bring large pot of water to a boil over high heat.  Add onions; cook 1
minute.  Drain; cool slightly.  Add Brussel sprouts to boiling water. Cook
until tender, 15-20 minutes; drain and set aside.  Meanwhile, remove onion
skins.  In large skillet melt butter over medium-low heat. Add onions;
sprinkle with sugar.  Cook, stirring, until onions soften and turn light
golden brown, about 30 minutes.  Increase heat to medium-high. Stir in
vinegar; cook until liquid is reduced by half, 2-3 minutes. Add Brussel
sprouts, wine, thyme and salt.  Cook, stirring, until Brussels sprouts are
heated through, about 5 minutes. With slotted spoon transfer vegetables to
serving platter.  Cook remaining liquid until thickened slightly, about 1
minute.  Drizzle over vegetables. Makes 8 servings.
The Brussels Sprouts recipe is from the Special Issue Woman's World. It has
great Thanksgiving recipes (especially the side dishes)! Hope this helps.
Cheers,  Suzy
Posted to FOODWINE Digest  7 November 96
Date:    Thu, 7 Nov 1996 15:48:08 MST
From:    Suzy Waterman <[email protected]>

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“God is glorified by a thankful heart.”