How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Soup	12	Servings

INGREDIENTS

1/4	c	Onion finely minced
2	qt	Chicken stock
1/4	c	Celery finely minced
1	c	Peanut butter
1/4	lb	Butter
1	qt	Light cream

INSTRUCTIONS

From: Elizabeth Dye <lizdye@SOUTHWIND.NET>
Date: Tue, 25 Jun 1996 14:58:35 -0500
This recipe comes from "Plantation Recipes and Kountry Kooking" by Phila
Hach The official cookbook of Opryland U.S.A.
Braise or saute onion and celery in the butter over low heat until done.
Then stir in 1 cup peanut butter. Blend smooth. Add the chicken stock and
simmer until blended. Stir in cream. Serve hot or cold! It's wonderful with
country ham sandwiches.
EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”