Name: Fruktsoppa (Old-Fashioned Fruit Soup)
Ingredients: 3/4 c Dried apricots; 3/4 c Dried prunes; 6 c Cold water; 1 Cinnamon stick; 2 sl Lemon; 1/4" thick; 3 tb Quick-cooking tapioca; 1 c Sugar; 2 tb Raisins; 1 tb Dried currnats; 1 Tart cooking apple; peeled, cored & cut into 1/2"slices

Yes, we have a responsibility to vote! “When the righteous increase, the people rejoice, but when a wicked man rules, people groan” (Prov. 29:2). Because we do live in a republic where our voice counts (“We the people”), we need to know what is most important according to God’s will and determine the politician that best will uphold it. It’s impossible to say that religion and politics do not mix. Being “salt and light” does not exempt us from the political world. We should influence it. When Christians choose not to vote we open a vacuum to unrighteous legislation that now provides a greater opportunity for evil to thrive and be imposed on the will of the people, including ourselves and future generations. In the Bible, Joseph and Daniel heavily influenced governing leaders and it greatly benefitted God’s people. Likewise, we are called in Galatians 6:10 to “do good to all people.” Why would we want men and women in the office that will introduce and perpetuate unrighteousness in our society? With the blood-bought freedoms we enjoy as a country, thanks to our military heroes, we cannot sit back and refuse to exercise our rights only to further individuals in the office that will not submit to Divine Law or the Constitution.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits	Swedish	Swedish, Soups/stews, Fruits	6	Servings

INGREDIENTS

3/4	c	Dried apricots
3/4	c	Dried prunes
6	c	Cold water
1		Cinnamon stick
2	sl	Lemon; 1/4" thick
3	tb	Quick-cooking tapioca
1	c	Sugar
2	tb	Raisins
1	tb	Dried currnats
1		Tart cooking apple; peeled, cored & cut into 1/2"slices

INSTRUCTIONS

Soak the dried apricots and prunes in 6 cups cold water for 30 minutes.
Since the dried fruit expands considerably as it absorbs the soaking
liquid, you will need a saucepan (of stainless steel or enamel) with a
capacity of at least 3 quarts. Add the cinammon stick, lemon slices,
tapioca and sugar and bring to a boil. Reduce the heat, cover and simmer
for 10 minutes, stirring occasionally with a wooden spoon to prevent the
fruits from sticking to the bottom of the pan. Stir in the raisins,
currants and apples slices and simmer an additional 5 minutes, or until the
apples are tender and offer no resistance when pierced with the tip of a
sharp knife or skewer. Pour the contents of the saucepan into a large
serving bowl and let cool to room temperature. Remove the cinammon stick,
cover with plastic wrap and refrigerate to chill. Serve the fruit soup in
compote dishes or soup bowls as a light year-round dessert.

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