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If the professed convert distinctly and deliberately declares that he knows the Lord’s will but does not mean to attend to it, you are not to pamper his presumption, but it is your duty to assure him that he is not saved. Do not suppose that the Gospel is magnified or God glorified by going to the worldlings and telling them that they may be saved at this moment by simply accepting Christ as their Savior, while they are wedded to their idols, and their hearts are still in love with sin. If I do so I tell them a lie, pervert the Gospel, insult Christ, and turn the grace of God into lasciviousness.
C.H. Spurgeon

    • Orzo with Sun-Dried Tomatoes And Artichokes

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Vegetarian Casseroles, Dairy, Eat-lf, Mcrecipe, Vegetarian 4 servings

    INGREDIENTS

    8 oz Orzo; uncooked
    10 Sun-dried tomatoes; dry packed
    1/2 tb Roasted Garlic Butter w/Olive Oil
    Or alternative
    2 c Chopped green bell pepper
    And/or other color peppers
    1 c Chopped onion
    1/2 tb Dried Italian seasoning
    14 oz Oil-free artichoke hearts; quartered
    1 1/2 oz Pitted black olives; halved
    1/2 c Shredded Parmesan cheese; fresh, divided use

    INSTRUCTIONS

    Heat oven to 350F
Cook pasta according to package directions. Drain. Set aside.
Meanwhile, rehydrate tomatoes according to package directions. Chop
tomatoes.
Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers,
onions and Italian seasoning. Cook over medium-high heat, stirring
occasionally, until peppers are just tender (8 to 10 minutes). Remove from
heat.
Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss
gently.
ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with
1/3 cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated
through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste
PER SERVING: Calories 130; Protein 6 g; Carbohydrate 22 g, Fat 3 g
(21%cff); Cholesterol <5 mg; Sodium 250 mg
NOTES: Make twice the amount of the vegetable-pasta mixture without cheese.
RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see "Mediterranean
Lemon Pasta Salad."
Recipe by: Healthy Vegetarian: Land O'Lakes #45
By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by
MM_Buster v2.0l.

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