Name: Spring Soup
Ingredients: 1 md Onion; 1 md Potato; 3/4 ts Salt; 1 cn (6-oz) tomato paste; 1 c Cut water cress, firmly packed; 1 tb Butter; 1 sl Carrot; 3 c Water; 1 1/2 c Chicken broth; 2 tb Raw rice; American Indian Society of Washington, D.C.; 519 - 5th Street, S.E.; Washington, D.C. 20003

Lest we be “terrified by our adversaries,” it is well to remember that Satan’s power is not inherent but permitted (Rom. 13:1). It is not unlimited, but controlled (Job 1:12; 2:6). It is not invincible, but broken (Luke 11:21-22). It is not assured of success, but is surely doomed (Rev. 20:2-3). Satan knows well that there is no ultimate victory for him. The pronounced sentence has only been postponed. But he works to hinder and postpone Christ’s final triumph. We can rejoice in the certainty of John’s assurance: “Greater is he that is in you, than he that is in the world” (1 John 4:4).

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Meats	American		1	Servings

INGREDIENTS

1	md	Onion
1	md	Potato
3/4	ts	Salt
1	cn	(6-oz) tomato paste
1	c	Cut water cress, firmly packed
1	tb	Butter
1	sl	Carrot
3	c	Water
1 1/2	c	Chicken broth
2	tb	Raw rice
		American Indian Society of Washington, D.C.
		519 – 5th Street, S.E.
		Washington, D.C. 20003

INSTRUCTIONS

These are from the American Indian Society Cookbook. It was published in
December 1984.  If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is
Cook onion slowly in butter until delicately browned.  Add everything but
water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress
and boil 5 minutes longer. A piece of water cress makes a nice garnish.
Goes well with roast beef.
Posted to FOODWINE Digest 18 October 96
Date:    Sat, 19 Oct 1996 16:57:40 -0400
From:    Garry Howard <g.howard@IX.NETCOM.COM>

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