Name: Carrot Dill Sauce
Ingredients: 2 lg Carrots; 1 ts Chopped fresh dill; 1 tb Arrowroot slurry; 1/2 ts Brandy; 1 ts Green onion tops, chopped fine; 1/2 ts Butter (opt)

No evangelical, I think, need hesitate to admit that in his heart of hearts he would like universalism to be true. Who can take pleasure in the thought of people being eternally lost? If you want to see folk damned, there is something wrong with you! Universalism is thus a comfortable doctrine in a way that alternatives are not. But wishful thinking, based on a craving for comfort and a reluctance to believe that some of God’s truth might be tragic, is no sure index of reality.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Cups

INGREDIENTS

2	lg	Carrots
1	ts	Chopped fresh dill
1	tb	Arrowroot slurry
1/2	ts	Brandy
1	ts	Green onion tops, chopped fine
1/2	ts	Butter (opt)

INSTRUCTIONS

Wash and scrape carrots and run through juicer. Discard pulp, or
reserve for another use. Pour juice into small, low-sided skillet or
saute pan, whisk over medium heat until bubbling at edges. Add slurry
and cook, whisking to desired consistency; don't cook too long. Whisk
in brandy; remove from heat. Whisk in chopped green onion. If using,
whisk in butter until blended; serve. Makes 1 1/2-2 cups.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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