Name: Cajun Fig and Pecan Pie
Ingredients: 1 Nine-inch uncooked pie shell; 1/2 c Chopped fig preserves; 1 c Chopped pecans; 1/2 c Sugar; 1 tb Corn starch; 1 ts Vanilla; 3 Eggs; 1 c White Karo syrup

Your shrinking from this truth about hell is not due to your sympathy with people’s pain. It is due to your lack of sympathy with their pain. God is the one who is sympathetic. He is the one who gave His only begotten Son to rescue us from this misery and to inform us insistently, dogmatically, and compassionately that we are in for an awful end if we persist in unbelief. Don’t say that you feel for people when you blunt the edge of the word of the Spirit. What have you ever done that shows that you truly feel for sinners’ eternal pain? Denying the truth of God’s Word about it certainly offers them no help whatsoever.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Eggs	Cajun		1	Servings

INGREDIENTS

1		Nine-inch uncooked pie shell
1/2	c	Chopped fig preserves
1	c	Chopped pecans
1/2	c	Sugar
1	tb	Corn starch
1	ts	Vanilla
3		Eggs
1	c	White Karo syrup

INSTRUCTIONS

Here is a recipe from The Encyclopedia of Cajun & Creole Cuisine I grew up
in Baton Rouge and my mother still lives there. She keeps me supplied with
the local cookbooks. Linda B in IL
In a mixing bowl, mix corn starch and sugar. Add syrup, vanilla and eggs -
blend well. Add pecans and figs. Pour mixture into pie shell. Bake at 300
degrees approximately 45 minutes.
Posted to recipelu-digest Volume 01 Number 428 by "lbrandau"
<[email protected]> on Dec 31, 1997

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