Name: Dilled Carrot Fritters Dill Creme Fraiche
Ingredients: 2 lb Carrots, grated; 1 tb Grated ginger; 1 c Scallion, minced; 1 ts White pepper; 1 1/2 ts Salt; 1 c Flour, sifted; 2 Eggs, beaten; 1 c Heavy cream; 1 c Sour cream; 1 tb Dill, minced; Corn oil for deep frying

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Appetizers, Vegetables	50	Servings

INGREDIENTS

2	lb	Carrots, grated
1	tb	Grated ginger
1	c	Scallion, minced
1	ts	White pepper
1 1/2	ts	Salt
1	c	Flour, sifted
2		Eggs, beaten
1	c	Heavy cream
1	c	Sour cream
1	tb	Dill, minced
		Corn oil for deep frying

INSTRUCTIONS

Combine carrots, ginger, scallion, white pepper, salt, flour and eggs in a
large bowl; mix well. Shape by tablespoonfuls into balls; place on tray.
Freeze for 1 hour. Heat oil to 350 degrees in saucepan. Deep-fry fritters
until golden brown; drain. Serve with DILL CREME FRAICHE.
To make with DILL CREME FRAICHE, whisk heavy cream and sour cream in bowl;
pour into covered container. Let stand in warm place for 12 hours or until
thickened. Stir in dill. Chill, covered for 36 hours.
Source: Great Recipes from Great Gardeners
Posted to MM-Recipes Digest  by dandelion@edeneast.com on Mar 2, 1998

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”