You see, if you aren’t talking to your kids, someone else is. The statistics indicate that teenagers are spending three hours a day watching TV. Preschoolers are watching as much as four hours per day. If teenagers are listening to three hours of TV every day and averaging five minutes a day talking with their dads, who is winning the influence battle? If your preschooler watches four hours per day, how many hours is he hearing from you about how God runs His world? It doesn’t take X-rated violence, sex and language to have an ungodly influence. Even the “good” programs for children can be “bad company” if they offer an exciting, satisfying world that ignores (or denies) the sovereign God of the Bible. Do you really want your children to get the impression that it’s okay to ignore God most of the time?

John Younts

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Swiss	Gma5	1	servings

INGREDIENTS

1/2	lb	Dried cannelloni or other large white; such as soldier
		; beans, beans, rinsed and
		; picked over, soaked
		; overnight in water
		; to cover by several
		; inches
1/4	c	Extra-virgin olive oil
2	lg	Red onions; peeled, halved, and
		; sliced 1/4-inch
		; thick (about 3 cup)
4	md	Carrots; cubed (about 2 cup)
2	lg	Celery ribs; sliced 1/2-inch
		; thick (about 1 1/4
		; cup)
1	lb	Unpeeled new potatoes; cubed (about 2 cup)
3	lg	Garlic cloves; crushed
2	qt	Chicken broth
1/2	ts	Freshly ground pepper
		Parmesan rind or a piece of prosciutto; (optional)
		; rind
1	lb	Green or red Swiss chard; cut into 1/2-inch
		; shreds, stems and
		; all
1/2	lb	Small macaroni; cooked (2 1/2 cup,
		; uncooked; 4 cup,
		; cooked)
		Grated Parmesan or Romano cheese

INSTRUCTIONS

Supper suggestions:
This is a bowl of beans, macaroni, and green leaves, so serve a green
vegetable to start -- asparagus and artichokes are at their peak in spring.
For dessert, there may be berries for a compote.
Drain the soaked beans and place them in a pot with fresh cold water just
to cover. Bring to a boil, then reduce the heat and simmer, partially
covered, stirring occasionally, until tender. This could be as short a time
as 30 minutes or as long as an hour. Taste along the way to catch them as
soon as they become tender. In a 6- to 8-qt. pot, combine the olive oil and
onions over medium-low heat. Let the onions cook, tossing occasionally,
while you prepare the carrots, celery, and potatoes, in that order. Add
each to the pot as it is ready and toss well to coat with oil.
Stir the garlic into the vegetables; saute' until you can smell it, about a
minute. Add the broth, pepper, and cheese rind or prosciutto rind, if using
one of them. Bring to a boil and reduce the heat so that soup simmers
gently, partially covered, for about 1 1/2 hours. Stir occasionally. Stir
in the Swiss chard and the cooked beans. Increase the heat and bring to a
rolling boil. Reduce heat again and simmer steadily, partially covered,
another 10 minutes. Serve the soup over macaroni with grated cheese on the
side. Makes about 5 quarts, serves 8 to 10.
Advance preparation:
Prepare as directed up to addition of Swiss chard and beans; the soup can
be refrigerated for up to a week and frozen for up to six months. Bring to
a brisk simmer before proceeding.
Recipe from Soup Suppers by Arthur Schwartz (HarperPerennial, copyright
1993).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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