Name: Atjar Tumis Djamur (Mushroom Pickles)
Ingredients: 8 oz Mushroom, fresh; sliced; 3 oz Shallots; slivered; 3 c Vinegar, white; 1 ts Cumin powder

Your focus can be sharpened by the realization that discipline is not you working on your agenda, venting your wrath toward your children; it is you coming as God’s representative, bringing the reproofs of life to your son or your daughter. You only muddy the waters when the bottom line in discipline is your displeasure over their behavior, rather than God’s displeasure with rebellion against His ordained authority.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
	Indo	Relishes, Pickles, Indonesian	4	Servings

INGREDIENTS

8	oz	Mushroom, fresh; sliced
3	oz	Shallots; slivered
3	c	Vinegar, white
1	ts	Cumin powder

INSTRUCTIONS

Calories     per serving: 35 Fat grams per serving: 0 Approx. Cook Time:
0:30 Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer
five minutes.  Place mushrooms and shallots in a small pan (not aluminum)
and cover with a saucer and weight to hold it down. Pour vinegar mixture
over mushrooms to cover.  Return pan to stove and bring to a simmer. Simmer
10 to 15 minutes or until mushrooms are just tender. Remove from heat and
let mushrooms cool in the vinegar. Drain and refrigerate until ready to
serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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