Fennel-roasted Carrots And Onions (2 Points)

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

2	c	Baby carrots, peeled
1		Red onion, halved lengthwise
		& cut into 1" wide slices
		about 2 cups
2	T	Olive oil
1	T	Dry sherry
1		Clove garlic, minced
3/4	t	Salt
1/2	t	Fennel seeds
1/4	t	Pepper
1	t	Fresh tarragon, minced

INSTRUCTIONS

Preheat oven to 450Â°F. In medium roasting pan combine baby carrots,
sliced onion, oil, sherry, minced garlic, salt, fennel seeds and
pepper. Roast mixture uncovered, stirring occasionally, until carrots
are tender, about 40 minutes. Transfer to serving bowl; sprinkle with
minced fresh tarragon.  Makes 4 servings. Per serving: 144 cal. 2g
protein, 7g fat, 0mg chol,  478 mg sodium, 5g fiber Weight Watcher's
Points per serving = 2  Recipe by: Source:  Woman's World May 5, 1998
Posted to EAT-LF Digest by "Helen Deacey" <[email protected]> on
Mar 7, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”

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