Name: Tapenade with Sun-Dried Tomatoes
Ingredients: 1/4 c Olive oil; 2 c Onions; sliced; 1/2 c Oil-packed sun-dried tomatoes; chopped; 1/2 c Chopped pitted brine-cured black olives

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
		Sun-dried, Appetizers, Sauces	1	Servings

INGREDIENTS

1/4	c	Olive oil
2	c	Onions; sliced
1/2	c	Oil-packed sun-dried tomatoes; chopped
1/2	c	Chopped pitted brine-cured black olives

INSTRUCTIONS

Saute onions until dark brown. Place in a blender or food processor and
pulse until a chunky mixture forms.
Serve on boboli, pastas or on toasted baguette slices.
Adapted for MM from Bon Appetit
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998

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