God has so designed that children, in their formative years, naturally look to their [parents] in order to emulate them… "Mold me – impart to me what's most precious to your hearts." But so often a child sees behind all of the religious garb of his parents and finds what is really precious to them! He sees patterns of heart which lure them toward a pursuit of wealth, leisure, athletics, entertainment, television, shopping or religious busyness. A child can easily see when these things are more exciting to his parents than devotion to Jesus Christ! When this proves to be the case, a child will embrace those same affections – to the detriment of his own soul!

Jerry Marcellino

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Main, Dishes	8	Servings

INGREDIENTS

2	c	Water
1	oz	Dried porcini mushrooms
1 1/2	c	Milk
2	lb	Russet potatoes, peeled and cut in 1", pieces
8	tb	Ons, butter
2 1/2	c	Green beans, about 8 ounces
3		Carrots, cut ino 1/4-inch-thick slices
2	c	Frozen corn kernels
1 1/2	c	Chopped onions
1	lb	Sliced mushrooms
3	tb	Ons, all-purpose flour
4	ts	S, soy sauce
1 1/2	ts	S, dried thyme

INSTRUCTIONS

Bring water and porcini to boil in small saucepan. Reduce heat to
medium-low; simmer until liquid us reduced to 3/4 cup, about 25 minutes.
Using slotted spoon, transfer porcini to cutting board. Coarsely chop
porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring
cup, leaving any sandy residue behind. Add 3/4 cup milk to porcini liquid;
reserve.
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add 3/4 cup milk and 5
tablespoons butter. Using electric mixer, beat until smooth. Season with
salt and pepper.
Cook beans and carrots in large pot of boiling salted water 3 minutes. Add
corn; boil until all vegetables are tender, about 3 minutes longer. Drain.
Preheat oven to 400#161#F. Butter eight 1-1/4-cup custard cups. Melt 3
tablespoons butter in large skillet over medium heat. Add onions; saute
until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover
and cook 5 minutes. Uncover; cook until almost all liquid is absorbed,
about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and
porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken
sauce, about 2 minutes. Stir in vegetables. Divide among custard cups.
Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes.
Nutr. Links:    0 0 0 4796 0 0 0 260 0 0 0 0 0 0
Per serving: 300 Calories; 14g Fat (39% calories from fat); 8g Protein; 41g
Carbohydrate; 37mg Cholesterol; 298mg Sodium
Recipe by: Bon Appetit/January 1997
Posted to FOODWINE Digest 02 Feb 97 by "McNamara, Kelly"
<kmcnamara@LIGGETT.COM> on Feb 3, 1997.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”