Name: Skillet Sweet Potatoes And Carrots
Ingredients: 1/4 c Vegetable broth; 1 md Sweet potato; 4 md Carrots; 2 Medium-size scallions; 1/2 ts Cinnamon; 1/8 ts Nutmeg; Salt and freshly ground pepper; to taste; Sour cream

Hell is not the North Star. That is, divine wrath is not our guiding light. It does not set the direction for everything in the Christian faith like, say, the glory of God in the face of Christ. Neither is hell the faith-wheel which steers the ship, nor the wind that powers us along, nor the sails that capture the Spirit’s breeze. Yet hell is not incidental to this vessel we call the church. It’s our ballast, and we throw it overboard at great peril to ourselves and to everyone drowning far out at sea.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Curtis aike, Flash3	1	servings

INGREDIENTS

1/4	c	Vegetable broth
1	md	Sweet potato
4	md	Carrots
2		Medium-size scallions
1/2	ts	Cinnamon
1/8	ts	Nutmeg
		Salt and freshly ground pepper; to taste
		Sour cream

INSTRUCTIONS

In a medium non-stick frying pan over medium heat, heat vegetable broth
until very hot. Meanwhile, grate sweet potato. Chop carrots. Chop
scallions. Add the sweet potato, carrots, scallions and stir-fry for 2
minutes until the carrots are hot but still crisp. Add cinnamon and nutmeg
to flavor. Season with salt and pepper. To serve, top with a dollop of sour
cream.
Approximately 8 minutes.
Per serving (excluding unknown items): 254 Calories; 2g Fat (6% calories
from fat); 6g Protein; 56g Carbohydrate; 1mg Cholesterol; 515mg Sodium
By Patty <[email protected]> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH  SHOW#FF2123
Converted by MM_Buster v2.0l.

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