Name: Lemon Confit
Ingredients: 4 lg Lemons; 1/2 c Sugar

We have tended to turn the Christian faith into 'a relationship through Christ with a God who is the divine vending machine in the sky, there to meet our every need. ‘Unhappy? Unattractive? Unsuccessful? Unmarried? Unfulfilled? Come to Christ and he’ll give you everything you ask for.' We forget God is not primarily in the business of meeting needs. When we make Him out to be, we squeeze Him out of his rightful place at the center of our lives and put ourselves in His place. God is in the business of being God. Christianity cannot be reduced to God meeting people’s needs, and when we attempt to do so, we invariably distort the heart of the Christian message (David Henderson).

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	lg	Lemons
1/2	c	Sugar

INSTRUCTIONS

This is a delicious condiment that goes great with seafood, lamb, poultry,
and just about everything else. Use it as you would a chutney or relish.
It's also good with many vegetables and in salads.
Boil the whole lemons in enough water to cover for 15 minutes. Drain and
set aside to cool. In a small stainless steel saucepan combine the sugar
and 1 cup of water. Bring to a boil, stirring to make sure all the sugar is
dissolved. Reduce the heat and simmer 5 minutes. Cut each lemon into 8
wedges and add to the syrup. Simmer about 15 minutes, until the lemon skin
is tender. Remove from the heat and allow to cool for 1 hour. Place the
lemon wedges and syrup in a covered container. They will keep refrigerated
for several weeks. Allow two wedges per serving.
Posted to KitMailbox Digest  by ddmmom@popalex1.linknet.net on Sep 21,
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