Name: Mushroom Sauce
Ingredients: 1/2 md Onion, chopped; 2 Cloves garlic, minced; 1 c Mushrooms, sliced; 3 tb Flour, toasted; 1 To 1 1/2 cup water or veg.; Stock; 1 tb Shoyu (soy sauce); 1/2 ts Molasses; 3/4 ts Savory; 1/2 Tst; x Black pepper & salt to; Taste; Thyme

The real issue in the creation/evolution debate is not the existence of God. The real issue is the nature of God. To think of evolution as basically atheistic is to misunderstand the uniqueness of evolution. Evolution was not designed as a general attack against theism. It was designed as a specific attack against the God of the Bible, and the God of the Bible is clearly revealed through the doctrine of creation. Obviously, if a person is an atheist, it would be normal for him to also be an evolutionist. But evolution is as comfortable with theism as it is with atheism. An evolutionist is perfectly free to choose any god he wishes, as long as it is not the God of the Bible. The gods allowed by evolution are private, subjective, and artificial. They bother no one and make no absolute ethical demands. However, the God of the Bible is the Creator, Sustainer, Savior, and Judge. All are responsible to Him. He has an agenda that conflicts with that of the sinful humans. For man to be created in the image of God is very awesome. For God to be created in the image of man is very comfortable.

Marvin Lubenow

CATEGORY	CUISINE	TAG	YIELD
		Digest, August, Fatfree	1	Servings

INGREDIENTS

1/2	md	Onion, chopped
2		Cloves garlic, minced
1	c	Mushrooms, sliced
3	tb	Flour, toasted
1		To 1 1/2 cup water or veg.
		Stock
1	tb	Shoyu (soy sauce)
1/2	ts	Molasses
3/4	ts	Savory
1/2		Tst
	x	Black pepper & salt to
		Taste
		Thyme

INSTRUCTIONS

In a non-stick skillet, stir the flour over medium heat until it begins to
smell toasted and turns very light brown.  Pour flour to a small bowl &&
set asside.  Reduce heat to medium && steam/saute onions && garlic, using
teaspoons of the water or stock to keep them from sticking, until the
onions are soft. Add mushrooms, cover, and simmer for 5 to 10 minutes. The
mushrooms will release liquid, cook them until it has mostly evaporated.
Sprinkle flour over the mushroom && onion mixture and mix. Stir water or
stock, shoyu, and molasses into the mushrooms && onions. Simmer over
medium-low heat until the sauce thickens. Season with herbs, pepper, &&
salt.  Serve immediately.
This is nice on baked potatoes, pasta, thick toast, etc. If you mix in a
cup or so of soy milk (not flavored) it makes a lovely soup.
Modified from _Laurel's Kitchen_
From: Christina Hulbe <[email protected]>. Fatfree Digest
[Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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