Name: Chutney Pecans
Ingredients: 1/4 c Butter or margarine; 1/4 c Vegetable oil; 1/4 c Brown sugar; 3 tb Curry powder; 1 tb Ground ginger; 1/4 ts Cayenne pepper; 1 1/2 lb Pecan halves; 1/3 c Chutney; finely chopped; Salt to taste

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Vegetables	California	Desserts, Snacks, Appetizers	30	Servings

INGREDIENTS

1/4	c	Butter or margarine
1/4	c	Vegetable oil
1/4	c	Brown sugar
3	tb	Curry powder
1	tb	Ground ginger
1/4	ts	Cayenne pepper
1 1/2	lb	Pecan halves
1/3	c	Chutney; finely chopped
		Salt to taste

INSTRUCTIONS

1. Preheat oven to 350 degrees F. In a large skillet over medium heat, heat
butter and oil until butter melts.
2. Stir in brown sugar, curry powder, ginger, and cayenne. Add pecans and
stir until well coated.
3. Add chutney to pan and mix well. Salt to taste.
4. Line two baking sheets with paper towels. Spread pecans in pan. Bake
until pecans are toasted, 10 to 15 minutes.
5. Remove pecans from paper towels and let cool. (Do not let pecans cool on
paper towels or they will stick.)
Makes about 7 cups.
Timesaver Tip: Nuts can be made up to a week ahead and stored, covered, in
refrigerator. Nuts can also be frozen up to 2 months.
NOTES : A generous coating of spices gives these pecans a memorable snap.
Recipe by: the California Culinary Academy
Posted to EAT-L Digest  by Sean Coate <swcoate@PEGANET.COM> on Dec 30, 1997

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