[A pastor’s] work, when earnestly undertaken, lays us open to attacks in the direction of depression. Who can bear the weight of souls without sometimes sinking to the dust? Passionate longings after men's conversion, if not fully satisfied (and when are they?), consume the soul with anxiety and disappointment. To see the hopeful turn aside, the godly grow cold, professors abusing their privileges, and sinners waxing more bold in sin – are not these sights enough to crush us to the earth? The kingdom comes not as we would, the reverend name is not hallowed as we desire, and for this we must weep. How can we be otherwise than sorrowful, while men believe not our report, and the divine arm is not revealed?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime1	1	servings

INGREDIENTS

1	lb	Peeled carrots
		Cut into 2 1/2- by 1/2-inch sticks
1	ts	Salt
1	tb	Brown sugar
1	ts	Ground cinnamon
3/4	ts	Dry mustard
1/4	c	Orange juice
2	tb	Butter
1/2	c	Dried cranberries
1/3	c	Coarsely chopped pecans for garnish

INSTRUCTIONS

6 SERVINGS LACTO
Dried cranberries, available in most supermarkets, add a festive note
to these simple glazed carrots.
PLACE CARROTS and 1/2 teaspoon salt in a large saucepan. Cover with
water and bring to a boil. Reduce heat; cook 10 minutes or until
carrots are tender. Drain.
Combine brown sugar, cinnamon, mustard and remaining salt in small
mixing bowl. Add orange juice.
Melt butter in large skillet. Add carrots and orange juice mixture.
Cook 2 to 3 minutes or until carrots are coated, stirring frequently.
Add cranberries; cook until heated through. Garnish with pecans.
PER SERVING: 192 CAL.; 2G PROT.; 110 TOTAL FAT (4G SAT. FAT); 22G
CARB.; 16MG CHOL.; 366MG SOD.; 5G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 46
Converted by MM_Buster v2.0l.

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