God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.
C.T. Studd
Cranberry – Pineapple Chutney
0
(0)
CATEGORY
CUISINE
TAG
YIELD
1
Servings
INGREDIENTS
1
12 ounce package fresh Cranberries
1/2
Pineapple (Fresh) -OR- [1 small can – canned Pineapple]
1
1" long piece of fresh Ginger Root
1
sm
Hot Chili Pepper
1
md
Size Lemon
2
Whole Cloves [optional]
2
Allspice Berries -OR- [1/8 Tsp. Ground Allspice]
1
Stick Cinnamon -OR- [1/2 Tsp. Ground Cinnamon]
1/4
c
Currants -OR- [Raisins]
1/2
c
Dark Brown Sugar; or to taste
1/2
c
Raspberry Vinegar
1
pn
Salt
INSTRUCTIONS
(As printed in the New York Times, with alternate ingredients [ ] )
1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.
2. Combine all ingredients in a saucepan. Because of the Cranberry's high
acidity, they should not be placed in an aluminum or cast iron pan. Bring
to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until
the Cranberries begin to pop. Correct the seasonings, adding more sugar,
vinegar and lemon juice as needed; the Chutney should be a little sweet a
little sour and a little spicy. Refrigerate at least 2 hours, preferably
overnight. Remove the cheesecloth bundle.
Yield: 4 Cups, or 6 - 8 servings Prep Time: 15 Minutes Cooking Time: 10 -
15 Minutes, plus 2 Hours or more for chilling
>From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Posted to CHILE-HEADS DIGEST V4 #208 by Michael Bowers
<bowers@elsie.ucdavis.edu> on Nov 20, 1997
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