Name: Braised Leeks
Ingredients: 8 Leeks; Water, stock or a mixture; 4 tb Butter; Salt and pepper; Minced parsley for garnish

Legalism, properly understood, is not about Christians obeying too precisely. It is also not about individuals having convictions that are their own private resolves. It is about seeking to be justified by means of the law. When Jewish infiltrators came to the early believers and said that they must be circumcised and obey the Jewish feasts in order to be true Christians (Acts 15:1), then they demonstrated New Testament legalism. We do have Christians with a spirit akin to the legalist, but their sin is that of being unloving or distorting responsibility or placing private convictions on others, not true legalism. In most cases, they are not seeking to be justified by the law (Gal. 5:4).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	4	Servings

INGREDIENTS

8		Leeks
		Water, stock or a mixture
4	tb	Butter
		Salt and pepper
		Minced parsley for garnish

INSTRUCTIONS

You can add wine, herbs or cream to this recipe, which should be served as
a side dish to roast meats. PREHEAT OVEN TO 350F. Clean leeks; remove all
withered leaves and trim the roots carefully. Without cutting entirely
through the root, slit the leeks lengthwise to remove all of the dirt. Trim
to a total length of about 8 inches (save the trimmings for stock). Place
the leeks in a baking dish in 1 layer. Pour in enough water or stock to
come about halfway up the leeks. Dot with butter and salt and pepper to
taste. Set the baking dish over high heat on the stove top and bring to a
boil. Cover and braise in oven for 30-to-40 minutes or until the whites of
the leeks are tender. The cover may be left slightly ajar to evaporate some
of the liquid. Sprinkle with butter or minced parsley and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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