Perhaps the transformation of the disciples of Jesus is the greatest evidence of all for the resurrection. At the time of His death they were very much afraid. Peter went to the extent of vehemently denying that he knew Christ. But in a few days this same Peter fearlessly proclaimed the Gospel in the same city. Listen to his audacity: “The God of Abraham, Isaac and Jacob, the God of our fathers, has glorified His servant Jesus. You handed Him over to be killed, and you disowned him before Pilate, though He had decided to let him go. You disowned the Holy and righteous One and asked that a murderer be released to you” (Acts 3:13-14). There had to have been a sufficient reason for such a transformation.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish	P/cooker, Soups/stews	1	Servings

INGREDIENTS

1	lb	Schav (sour grass); washed and
2		Onions; minced
2	qt	Water
2	ts	Salt
1	tb	Lemon juice
4	tb	Sugar
2		Eggs
1	c	Sour cream

INSTRUCTIONS

Combine the schav, onions, water and salt in a saucepan. Bring to a boil
and cook over low heat 45 minutes. Add the lemon juice and sugar. Cook 10
minutes longer and taste to correct seasoning. Beat the eggs in a bowl.
Gradually add the soup, stirring steadily to prevent curdling. Chill.
Garnish with the sour cream. Makes about 1 1/2 quarts. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on
03-09-1995
Recipe by: Jennie Grossinger  -  "The Art Of Jewish
Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net>
on Aug 08, 1997

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