Name: Mint Sauce with New Potatoes
Ingredients: 1 1/2 c Heavy cream; 2 tb Mint -- chopped; 16 New potatoes; Salt -- to taste; White pepper

And I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

1 1/2	c	Heavy cream
2	tb	Mint — chopped
16		New potatoes
		Salt — to taste
		White pepper

INSTRUCTIONS

1. Put the cream and mint leaves into a small HEAVY pan and simmer until
cream is reduced to half. 2. Wash and scrape new potatoes. Place in a pan
with enough water to cover, add salt, and boil for 15 minutes or until just
tender. Drain and pierce each potato in 1 or 2 places so cream can be
absorbed. 3. Sprinkle with salt and pepper. Pour minted sauce over and
serve immediately.
This recipe can be doubled.
Recipe By     : Jo Anne Merrill
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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