Name: Emeril Lagasse's Worcestershire Sauce
Ingredients: 2 tb Olive Oil; 6 c Coarsely Chopped Onion; 4 Pods Jalapenos,With Stems And Seeds, Chopped; 2 tb Garlic, Minced; 2 ts Black Pepper, Freshly Grounded; 4 cn (2 Oz) Anchovy Fillets; 1/2 ts Whole Cloves; 2 tb Salt; 2 Whole Medium Lemons,, Skins $ Pits Removed; 4 c Dark Corn Syrup; 2 c Pure Cane Syrup; 2 qt Distilled White Vinegar, * See Note; 4 c Water; 1/4 lb Fresh Horseradish, Peeled & Graded

It is altogether true that God hates divorce. But He neither hates all divorces in the same way nor hates every aspect of divorce. He hates what occasions every divorce – even the one that He gave to sinful Israel. He hates the results that often flow to children and to injured parties of a divorce (yet even that did not stop Him from willing divorce in Ezra 10:44, 11). And He hates divorces wrongly obtained on grounds that He has not sanctioned. But that leaves some things about divorce that He does not hate. He certainly does not condemn or hate divorce proceedings per se – i.e., as a process. Nor does He hate divorce when it is obtained according to the principles and regulations laid down in the Scriptures and which He followed in His dealings with unfaithful Israel.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains	Atlanta	Condiments	1	Servings

INGREDIENTS

2	tb	Olive Oil
6	c	Coarsely Chopped Onion
4		Pods Jalapenos,With Stems And Seeds, Chopped
2	tb	Garlic, Minced
2	ts	Black Pepper, Freshly Grounded
4	cn	(2 Oz) Anchovy Fillets
1/2	ts	Whole Cloves
2	tb	Salt
2		Whole Medium Lemons,, Skins $ Pits Removed
4	c	Dark Corn Syrup
2	c	Pure Cane Syrup
2	qt	Distilled White Vinegar, * See Note
4	c	Water
1/4	lb	Fresh Horseradish, Peeled & Graded

INSTRUCTIONS

Combine the oil, onion and jalapenos in a large heavy stockpot over high
heat. Saute for 2-3 minutes, or until slightly soft. Add the garlic,
pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane
syrup,vinegar, water and horseradish and bring to a boil. Reduce the heat
and simmer, stirring occasionally, for about 6 hours, or until the mixture
barely coats a wooden spoon. Strain. Spoon the hot mixture into hor,
sterilized jars, filling to within 1/2 inch of the top. With a clean, damp
towel, wipe the rim and fit with a hot lid. Tightly screw on the metal
ring. Process in a hot-water bath (see note) for 15 minutes. Using tongs,
remove the jars, place on a towel and let cool. Test the seals. Tighten the
rings. Store in a cold dark place. Let age for at leat two weeks befor
using. Can be stored in the refrigerator in acovered jay or bottle
indefinitely. Refrigerate after opening.
NOTES : Consult the canning or preserving section of a general cookbook
such as "Joy of Cookin" for specific information on hot-water method.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by
ksmith4001@juno.com (Katherine L Smith) on May 23, 1997

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