Name: Carrots Lyonnaise
Ingredients: 2 c Carrots, peeled and cut into julienne strips; 4 c Chicken stock; 1/4 c Butter; 1 c Chopped onions; 1/4 ts Salt; 1/4 ts White pepper; 6 oz Shredded cheddar cheese; 2 Lightly beaten eggs; 1/2 c Milk

1. The altar call too easily confuses the physical act of “coming forward” (walking an aisle) with the spiritual act of “coming to Christ” (repentance and belief). 2. This confusion deceives people about their spiritual state. 3. This confusion often obscures the requirements of repentance and belief. 4. This confusion encourages people to base their assurance on a one-time event. 5. This confusion brings false converts with false assurance into the church’s membership. 6. The altar call makes conversion look like a work of man, when in fact it is a work of God. 7. The altar call confuses people regarding sacred space [that the front of the church is more sacred than any other place]. 8. The altar call confuses “coming forward” with baptism. 9. The altar call distracts Christians from the main point of the service.

Paul Alexander

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Lyonnaise		1	Servings

INGREDIENTS

2	c	Carrots, peeled and cut into julienne strips
4	c	Chicken stock
1/4	c	Butter
1	c	Chopped onions
1/4	ts	Salt
1/4	ts	White pepper
6	oz	Shredded cheddar cheese
2		Lightly beaten eggs
1/2	c	Milk

INSTRUCTIONS

Preheat oven to 350 degrees. Cook carrots in chicken stock for ten minutes
and then drain.  In medium saucepan melt butter. Add onions and saute five
minutes over medium heat. Sprinkle salt and pepper over the onions and then
reduce heat. Add cheese, eggs and milk and cook until cheese melts. Fold in
carrots and pour into a greased 1 1/2 quart casserole dish. Bake 45 min.
Posted to FOODWINE Digest  7 November 96
Date:    Thu, 7 Nov 1996 14:04:14 -0600
From:    Kim Christopher <kchris@EAU.NET>

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”