Coming to Christ means I die to self. It’s allowing Christ to reign as Lord in my heart and desiring to see Him live His will through me. It’s death to the relentless but never-satisfying quest for affirmation. It’s freedom from the vain need to promote self. It’s separation from fight to find personal worth and identity. Fighting less for my rights. Decreasing so He increases in me. It’s finding approval in Him and realizing the true fulfillment in living for His glory. Death to self so life might live within us. When the pride goes so does the selfish agendas and the traits like the bitterness, the jealousy, the unforgiving spirits, the critical attitudes. Christ reigns resulting in joy and peace. Eyes are opened to new horizons. Curse is reversed. Life is restored.

Randy Smith

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

INGREDIENTS

3	md	Granny Smith apples
3	md	Pears
1	tb	Olive oil
1/3	c	Raisins
1/2	c	Grand Marnier; or triple sec or other orange liqueur, divided
1	lb	Fresh cranberries
		Canned chipotle peppers in adobo sauce; about half a 7-oz can, minced with sauce
1/2		Orange; Zest
2	ts	Ground cinnamon
1	c	Granulated sugar
1/2	c	Fresh orange juice
1/2	ts	Ground nutmeg

INSTRUCTIONS

Peel, core and dice apples and pears.
Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5
minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon,
scraping up any browned bits. Add cranberries, chipotles and some of the
sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to
45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4
cup liqueur; mix well.
Remove from heat, let cool and refrigerate until needed, or divide mixture
among half-pint jars and refrigerate or can as desired. Serve at room
temperature.
Yield: 1 quart; about 8 servings. [280 cals, 2g fat]
SW Thanksgiving menu turkey, with green chili sauce in lieu of gravy;
dressing enlivened with chorizo, green chilies and pine nuts; a salad of
red onion, julienned jicama, orange slices and spinach in an ancho chili
vinaigrette; fresh cranberry salsa; and cranberry chipotle compote. The
menu grew out of the ongoing love affair that Polly Mellinger and her
husband, Michael, began with New Mexico about 10 years ago. So strong is
their attachment that they bought a house in Taos five years ago and now
spend about a third of their time there.
The recipe she shares today was one of her Internet finds (source unknown).
In recommending it, she said: "Not only does the compote taste wonderful
and different, but the house smells incredibly good when it's brewing." --
November 23, 1998, interview by Sarah Casey Newman, St. Louis Post
Dispatch. Archived at
http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html
Recipe by: net : reprinted at St. Louis Post dispatch 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: there is no substitute”