Morcilla With Raisins And Pine Nuts – (canarias)

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Med02	4	Servings

INGREDIENTS

1		Sweet potato, peeled and
		Cut into 1/2" cubes
2	T	Sherry vinegar
2	T	Paprika
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Currants
1/2	c	Sweet sherry
2	T	Extra-virgin olive oil
1	lb	Morcilla blood sausage
2	T	Pine nuts
		Baguette, sliced 1" thick
		On the diagonal, grilled

INSTRUCTIONS

Boil sweet potato in salted water until very soft. Drain and mash into
puree. Add vinegar, paprika and season with salt and pepper. Soak
currants in sweet sherry for 20 minutes. Drain and reserve the  soaking
liquid. Heat olive oil in a 12-inch nonstick pan until  smoking. Slice
Morcilla into 1/2-inch thick rounds and saute until  golden brown and
fat is flowing out, about 2 minutes. Turn and  repeat. Drain fat from
pan, add currents, sherry from soaking and  pine nuts. Cook until
liquid dissipates and serve over grilled bread.  This recipe yields 4
servings.  Recipe Source: MEDITERRANEAN MARIO with Mario Batali From
the TV FOOD  NETWORK - (Show # ME-1B16 broadcast 06-15-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-24-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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