Name: Durkee's Famous Sauce
Ingredients: 1/2 c Cold water; 4 tb Cornstarch; 1/2 c Plus 2 TB dark vinegar; 2 tb Salt; 1/2 c Sugar; 1 Whole egg; 4 tb French's prepared mustard; 4 tb Margarine; tiny bits

We’ve watched the biblical content of services shrink beyond visibility. But doesn’t faith come by hearing the word of Christ (Rom. 10:17)? Are the spiritually dead not born again by the living and abiding Word of God (1 Pet. 1:23)? Do the people of God not grow by the pure milk of God’s Word (2:2)? Then does it not matter what we read, preach, and sing in our services, and in what quantities? Should we not be alarmed when we see self-centered sermons replace biblical exposition, repetitious choruses replace biblically rich hymnody and psalmody, token prayers replace a full-diet of biblical prayer (for example, praise, confession, thanksgiving, intercessions), and Scripture reading disappear altogether?

Terry Johnson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Sauces, Cheese/eggs	16	Servings

INGREDIENTS

1/2	c	Cold water
4	tb	Cornstarch
1/2	c	Plus 2 TB dark vinegar
2	tb	Salt
1/2	c	Sugar
1		Whole egg
4	tb	French's prepared mustard
4	tb	Margarine; tiny bits

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth, using
high speed. Refrigerate in covered container 24 hours before using. Keep
refrigerated  3 months. Source: Gloria Pitzers' Make Alike Recipes.
Posted to EAT-L Digest 26 Sep 96
Date:    Fri, 27 Sep 1996 07:20:28 -0400
From:    Lilia Prescod <[email protected]>

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