The true Christian is called to be a soldier, and must behave as such from the day of his conversion to the day of his death. He is not meant to live a life of religious ease, [laziness], and security. He must never imagine for a moment that he can sleep and doze along the way to heaven, like on traveling in an easy carriage… If the Bible is the rule of his faith and practice, he will find his course laid down very plainly in this matter. He must “fight.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1	md	Onion; sliced
2	tb	Butter
3	c	Chicken or veal stock; or 3 bouillon cubes in 3 cups hot water
3/4	ts	Salt
		Pepper
1 1/2	ts	Flour
3	tb	Cold water
2	c	Drained cooked spinach; (2 pounds raw)
1	c	Cream or evaporated milk
		Croutons

INSTRUCTIONS

Saute' onion slowly in butter until soft. Add stock, seasonings and flour
blended to a smooth paste with the cold water. Cook over direct heat,
stirring constantly until mixture boils. Add spinach which has been finely
chopped or rubbed through a sieve and cream. Reheat to scalding and serve
piping hot with Croutons or crisp crackers. 5 servings
Posted to recipelu-digest Volume 01 Number 377 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”