Name: Sauteed Turkey with Citrus Currant Sauce
Ingredients: 2 ts Olive Oil; 1 lb Turkey Fillet Slices; 1/2 ts Salt; Fresh Ground Pepper To Taste; 3/4 c Orange Juice; 2 tb Lemon Juice; 2 tb Currant Jelly; 1/2 ts Dried Tarragon, Crushed; 1 tb Butter

When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Sauces, Syd’s book	4	Servings

INGREDIENTS

2	ts	Olive Oil
1	lb	Turkey Fillet Slices
1/2	ts	Salt
		Fresh Ground Pepper To Taste
3/4	c	Orange Juice
2	tb	Lemon Juice
2	tb	Currant Jelly
1/2	ts	Dried Tarragon, Crushed
1	tb	Butter

INSTRUCTIONS

In a large skillet, heat the oil, half a teaspoon at a time and cook the
turkey in 4 batches over medium high heat for about 2 minutes on each side
or until cooked.  Sprinkle with about half the salt and pepper.  Remove
from the pan and hold in a warm oven.  Turn the heat to high and pour in
the orange juice and lemon juice; stir in the currant jelly, tarragon and
the remaining salt and pepper.  Boil until slightly thickened, about 4
minutes.  Stir in any juices that have collected around the turkey and boil
for 1 minute.  Remove the pan from the heat and swirl in the butter. Pour
over the turkey and serve.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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