Sunny Fruit And Carrot Tsimmes

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Canadian	Canadian li, Passover, Side dish, Vegetables	8	Servings

INGREDIENTS

1/4	c	Margarine
12		Carrots, sliced about 2 lb
6		Potatoes, About 2 Lbs
		Peeled + Quartered
1		Sweet Potato, Peeled Cut In
		1 Inch Chunks
2	c	Chicken Stock
1 1/2	c	Orange juice
1	c	Pitted prunes
1/2	c	Raisins
1/2	c	Dried apricots, quartered
3	T	Honey
2	t	Grated lemon rind
1/4	c	Lemon juice
2	t	Cinnamon
1	t	Salt
1/2	t	Ground cloves
1	T	Potato starch
1/4	c	Cold water

INSTRUCTIONS

In large heavy saucepan, melt margarine over medium heat. Add carrots,
white and sweet potatoes; mix to coat evenly. Pour in stock and orange
juice. Cover and bring to boil; reduce heat to medium-low, simmering
until vegetables are barely softened, 15 to 20    minutes. Add  prunes,
raisins, apricots, honey, lemon rind and juice, cinnamon,  salt and
cloves. Cover and cook for about 20 minutes or until dried  fruit has
softened. Blend starch into cold water; pour into fruit  mixture. Cook
for 5 minutes until sauce thickens and glazes  vegetables, stirring
carefully. Makes about 8 servings. Note:  Tsimmes, a colourful side
dish of carrots, potatoes and dried fruits,  provides a blend of
interesting flavours. "Much of our festive food  is sweet and fruity,"
says Judy Rogers, "because it symbolizes our  wishes for the year to
come." Formatted by Carole Walberg  Recipe by: Caroline Parry, Canadian
Living  Posted to MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 304 Calories From Fat: 62 Total Fat: 7g Cholesterol: 1.8mg Sodium: 533mg Potassium: 1038.9mg Carbohydrates: 59.8g Fiber: 7.2g Sugar: 28.2g Protein: 5.1g