Name: Hungarian Cream of Green
Ingredients: 3 c Good quality chicken stock; 1/2 lb Fresh green beans -OR-; 1 pk (10 1/2 ounce) frozen green beans, thawed; 2 sm Potatoes, peeled and quartered; 1/2 lg Onion, quartered; 1/4 c (1/2 stick) butter; 2 tb Snipped fresh dill; 2 sm Garlic cloves, crushed; Salt & pepper to taste; 1/4 c Sour cream, room temperature; 1/2 Lemon , Juice of

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Hungarian		3	-4 serving

INGREDIENTS

3	c	Good quality chicken stock
1/2	lb	Fresh green beans -OR-
1	pk	(10 1/2 ounce) frozen green beans, thawed
2	sm	Potatoes, peeled and quartered
1/2	lg	Onion, quartered
1/4	c	(1/2 stick) butter
2	tb	Snipped fresh dill
2	sm	Garlic cloves, crushed
		Salt & pepper to taste
1/4	c	Sour cream, room temperature
1/2		Lemon , Juice of

INSTRUCTIONS

Combine stock, beans, potatoes, onion, butter, dill and garlic in a large
saucepan over high heat and bring to boil. Reduce heat, cover and simmer
until vegetables are tender, about 20 to 25 minutes. Taste and add salt and
freshly ground pepper.
Transfer soup to blender in batches and pureeuntil smooth. Return ot
saucepan. Stir in sour cream and lemon juice. Cook on low until heated
through.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 17, 1997

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