Name: Vichy Carrots
Ingredients: 1 1/2 lb Carrots; trimed and scraped; Salt and pepper to taste; 1 ts Sugar; 1/4 c Water; 4 tb Butter; Parsley; chopped

For example, there will be people who will find it easy to identify a weakness or something in which they disagree (doctrine, preference, conviction, philosophy, etc.) and relentlessly harass [their pastors] with books and sermon tapes, website links and personal propaganda (that exceeds the Taliban) in an effort to voice their displeasure and bring them over to their side on the matter. Some will have no comprehension that pastors are only human beings. Their comments will always be critical. Their baggage will be dumped with no desire for personal change. Their comparisons will be made to the top pastors in the world. They will take their pastors for granted. Their perceived role in the church is to be a constant fault-finder. And their expectations will be unreasonable.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

1 1/2	lb	Carrots; trimed and scraped
		Salt and pepper to taste
1	ts	Sugar
1/4	c	Water
4	tb	Butter
		Parsley; chopped

INSTRUCTIONS

Cut the carrots into thin rounds.  There should be about 4 cups. Put them
in a skillet and add the salt, pepper. sugar, water and butter. Cover with
a round buttered waxed papper and cook over moderately high heat, shaking
skillet occasionally.  Cook about 10 minutes, until carrots are tender, the
liquid has disappeared and theya re lightly glazed. Take care they do not
burn.  Serve sprinled with chopped parsley.
Nutritional information per serving:  118 cal; 1 g pro, 12 g carb, 8g fat
(57%)
Source: Miami Herald 2/29/96 Craig Claibourne classic formatted by Lisa
Crawford 3/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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