A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		1	Servings

INGREDIENTS

1 1/2	lb	Carrots
1	tb	Soft brown sugar
1/4	c	Butter OR margarine
1	ts	(heaped) aniseed
1	ts	Salt
		Freshly ground black pepper to taste

INSTRUCTIONS

1.  Wash and scrape the carrots, top and tail them.  Large carrots cut in
quarters lengthways.  Small carrots can be kept whole.
2.  Put the sugar, butter OR margarine, aniseed, salt and pepper into a
saucepan.  When the mixture begins to bubble add the carrots.
3.  Stir well, lower the heat, cover and simmer for fifteen minutes OR
until carrots are tender when pierced with a fork.
Serves four    Serve hot
Posted to JEWISH-FOOD digest V96 #58
Date: Wed, 23 Oct 1996 11:35:42 +0700
From: Myra Borisute <[email protected]>

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”