Name: Mint-Glazed Carrots
Ingredients: 1 lb Carrots; sliced thin; 2 tb Butter or margarine; 1 ts Lemon juice; 1 1/2 tb Sugar; 1/3 c Chicken broth; Salt and pepper; to taste; 2 ts Fresh mint; chopped

There has been a long tradition which sees the mission of the Church primarily as obedience to a command. It has been customary to speak of 'the missionary mandate.' This way of putting the matter is certainly not without justification, and yet it seems to me that it misses the point. It tends to make mission a burden rather than a joy, to make it part of the law rather than part of the gospel. If one looks at the New Testament evidence one gets another impression. Mission begins with a kind of explosion of joy. The news that the rejected and crucified Jesus is alive is something that cannot possibly be suppressed. It must be told. Who could be silent about such a fact? The mission of the Church in the pages of the New Testament is more like the fallout from a vast explosion, a radioactive fallout which is not lethal but life-giving.

Leslie Newbigin

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Harned 1994, Herbs, Side dish, Vegetables	4	Servings

INGREDIENTS

1	lb	Carrots; sliced thin
2	tb	Butter or margarine
1	ts	Lemon juice
1 1/2	tb	Sugar
1/3	c	Chicken broth
		Salt and pepper; to taste
2	ts	Fresh mint; chopped

INSTRUCTIONS

In a small saucepan, steam carrots over boiling water until just
tender-crisp.  Drain.
Heat butter in a deep skillet.  Add carrots, lemon juice and sugar. Cook
over medium heat, shaking the pan until carrots are coated. Add chicken
broth and continue cooking slowly until liquid is evaporated and carrots
are light golden.  Add salt and pepper to taste. Add mint and mix in well.
Serve immediately.
From 1993 "Shepherd's Garden Seeds Catalog."  Pg. 13. Typed for you by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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