Glazed Vegetables – We Love God!

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Fatfree, Nov.	1	Servings

INGREDIENTS

2	c	Peeled and cubed turnips
2	c	Peeled and cubed rutabagas
2	c	Peeled and cubed sweet
		Potatoes OR yams
2	c	Peeled and cubed winter
		Squash
3	T	Cider vinegar
3	T	Dark corn syrup
1	T	Butter or margarine, melted
1/3	c	Packed brown sugar
1/2	t	Salt
1	t	Ground ginger
1/4	c	Chopped walnuts, toasted

INSTRUCTIONS

Place vegetables in a large pot, cover with water, and cook about 20
minutes, or until tender. Drain well. Place in a 7x11-inch baking
dish.  In a small bowl, combine vinegar, syrup, butter, brown sugar,
salt and  ginger. Pour over vegetables, and toss to coat.  Bake in a
preheated 400 degree oven for 20 minutes...basting  occasionally.
Stir, sprinkle with chopped nuts, and serve.  Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV.  November 27, 1994. 1.80Ã¡
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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