The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	St. Louis	Sauces, Vegetables, Lowfat	8	Servings

INGREDIENTS

8	md	Carrots
1/4	c	Mango chutney or peach chutney
1 1/2	tb	Butter; melted
1/2	ts	Curry powder
1/2	ts	Ground cinnamon
1/2	ts	Ground cumin
1/2	ts	Salt
2	tb	Lime juice

INSTRUCTIONS

Preheat oven to 400 degrees. Peel the carrots and slice on the diagonal
into 1/2-inch-thick slices. Put into a bowl.
Stir together chutney, melted butter, curry powder, cinnamon, cumin, salt
and lime juice. Pour over the carrots, mixing well.
Spread carrots in a single layer in a large baking pan. Roast for 10
minutes; stir. Roast 10 to 15 minutes longer, until carrots are tender.
Yield: 6 to 8 servings.
[1/8 of recipe: 79 calories; 2.5g fat (28 percent calories from fat); 6mg
cholesterol; 1g protein; 14g carbohydrate; 233mg sodium.
This quick recipe makes a nice accompaniment to roasted or grilled meat and
poultry. -The Seattle Times. Reprinted St. Louis Post-Dispatch; Monday,
November 23, 1998
Recipe by: Seattle Times as reprinted in St Louis Post Dispatch 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.

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