Whenever evangelicals have an experience of direct, personal access to God, we are tempted to think or act as if we can dispense with doctrine, sacraments, history, and all the other “superfluous paraphernalia” of the Church and make our experience the sum and soul of our faith. We are still attracted to movements that replace thinking and theology by other emphases relational, therapeutic, charismatic, and managerial (as in church growth). Whatever the other virtues of these movements and the unquestionable importance of piety, we must courageously repudiate anti-intellectualism for the sin it is.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6		Large; tart apples, (Granny Smith works best)
1	ts	Lemon juice
1/4	c	Bacon drippings
1/4	c	Brown sugar; packed
1/8	ts	Salt
1	ts	Cinnamon
1/8	ts	Nutmeg

INSTRUCTIONS

This originally came from Wendy Lockman, who said the originator was
Grandpa Jones, the entertainer. Anyway, I tried it for the first time last
spring, and I now make it almost weekly. Leftovers reheat well, too!
Peel and core apples. Slice them into eighths.
In a large skillet, melt bacon drippings. Place apples evenly over skillet
bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover
and cook over low heat for 15 minutes, or until apples are tender and
juicy.
Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for a few
minutes longer until the pan juices begin to thicken.
Serve hot as a side dish. This is especially good with ham, pork, or fish.
Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec
30, 1997

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