Sauteed Carrots With Almonds

The Lord very frequently addresses us in the character of a husband… As He performs all the offices of a true and faithful husband, so He stipulates for love and conjugal chastity from us; that is, that we do not prostitute our souls to Satan… Therefore, as the purer and chaster the husband is, the more grievously is he offended when he sees his wife inclining to a rival; so the Lord, who has betrothed us to Himself in truth, declares that He burns with the hottest jealousy whenever, neglecting the purity of His holy marriage, we defile ourselves with abominable lusts, and especially when the worship of His Deity, which ought to have been most carefully kept unimpaired, is transferred to another, or adulterated with some superstition; since, in this way, we not only violate our plighted troth, but defile the nuptial couch, by giving access to adulterers.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish	Jewish, Side dish, Vegetables	8	Servings

INGREDIENTS

2 1/2	T	Margarine
2	lb	Carrots, sliced
1/4	c	Apple juice
1	T	Lemon juice
2	T	Chives
1/2	c	Almonds, sliced
		Salt

INSTRUCTIONS

Heat margarine in a large skillet.  Add carrots & saute over moderate
heat, stirring frequently, until tender-crisp & beginning to turn
golden, about 10 to 15 minutes. Add apple juice & saute, stirring
until it is all absorbed. Stir in the remaining ingredients, then
transfer to a serving container.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 135 Calories From Fat: 71 Total Fat: 8.3g Cholesterol: 0mg Sodium: 156.5mg Potassium: 439.8mg Carbohydrates: 14.1g Fiber: 4.2g Sugar: 7g Protein: 3g