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)

It might be worthwhile to reiterate the fact that parental discipline should never injure the child. It is never necessary to bruise your children in order to spank them hard enough to make your point. Spanking should always be administered with love and never when the parent is in a fit of rage. That sort of discipline is indeed abusive, wrong, and detrimental to the child, because it shatters the environment of loving nurture and instruction Ephesians 6:4 describes.

John MacArthur

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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