Name: Tkemali
Ingredients: 24 Sour prunes pitted*; 1 c Cider vinegar*; 2 tb Fresh lemon juice; 2 c Water; 1 Garlic clove peeled; 3 tb Cilantro freshly chopped; 1/2 ts Salt; 3/4 ts Red pepper flakes

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits	Russian	Sauce, Ethnic, Russian, Vegetable, Fruit	6	Servings

INGREDIENTS

24		Sour prunes pitted*
1	c	Cider vinegar*
2	tb	Fresh lemon juice
2	c	Water
1		Garlic clove peeled
3	tb	Cilantro freshly chopped
1/2	ts	Salt
3/4	ts	Red pepper flakes

INSTRUCTIONS

NOTE*
Dried prunes may be used but must be soaked over
night in the vinegar. Bring the water to a boil, add the prunes, remove
from heat and allow to stand for 10 minutes. Bring back to a boil over High
heat and cook for 10 minutes or until tender. Put prunes into a seive. Save
the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in 1/4
cup of the liquid and blend on high speed, add the re- maining liquid
slowly until all is used. Transfer the blended mixture into a sauce pana nd
add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer
and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish,
poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan
She is a Russian from the Caucus region annd told me
that this an old caucus recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmsov-2.zip

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