Paul wrote in 1 Thessalonians 4:3 that “this is the will of God, your sanctification.” Parenting is profoundly sanctifying. When we were first married, the new relationship revealed rooms of selfishness in our lives – and within those rooms doors to other rooms, and in those rooms yet other doors and closets. The revelation was the beginning of an ongoing, lifelong housecleaning and the addition of children truly deepened the process. The inconvenience of parenting – the self-giving, the prayer, the dependence upon God, the growth – can be an experience of sanctification like no other… The discipline of parenting can be the road to an enlarged soul and the path to unimagined heights of spiritual development. That’s the way God planned it (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Canadian	Vegetables, Pastanoodle, Casseroles	4	Servings

INGREDIENTS

2	tb	Butter
3		Garlic cloves, minced
2		Onions, chopped
2		Carrots, diced
1	tb	Red wine vinegar
1/2	ts	Dried rosemary, crushed
1/2	ts	Pepper
1	pn	Hot pepper flakes
3	c	Spaghetti sauce
19	oz	Can Romano or kidney beans, drained and rinsed
2	c	Rotini pasta
2	c	Broccoli, chopped
1/3	c	Romano cheese, fresh grated

INSTRUCTIONS

In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions are very soft. Stir in sauce; bring to boil.
Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans;
set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
Add broccoli; [tip: peel broccoli stalks so that they will cook in the same
amount of time as the florets.] cook for about 1 minute or until pasta is
almost tender and broccoli is bright green and still crisp. Drain and
return to pot. Stir in tomato mixture. Pour into greased 8-inch square
baking dish; sprinkle with Romano cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes
before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through. Broil,
uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate,
very high source fibre, good source calcium, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 21:52:40 UT

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