As Christians, we are involved in a battle. Our arch-enemy is Satan who “walks about like a roaring lion, seeking whom he may devour” (1 Peter 5:8). The way in which he devours unwary people is by tempting them to sin – by convincing them that sin is a more rewarding master than Christ. He therefore disguises himself and his agents, and he makes the pleasures of sin appear very appealing to us. And Satan does not just attack us from the front where we can clearly see him coming; he attacks from every side.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		country l, Poultry, Duck	4	Servings

INGREDIENTS

2	ts	Olive oil
4		5-inch smoked turkey-and-duck sausages
1	md	Onion; chopped
2	pk	(10 ounce) frozen Fordhook lima beans
1	cn	(14 1/2 ounce) stewed tomatoes
1/4	c	Firmly packed brown sugar
1/4	c	Cider vinegar
1	ts	Dry mustard
1	ts	Chili powder
1/2	ts	Ground ginger
1/4	ts	Salt

INSTRUCTIONS

In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce
sausages all over serveral times. Add sausages and onion; cook, turning
sausages and stirring onion occasionally, until lightly browned--about 4
minutes.
Add limas, tomatoes, brown sugar, vinegar, mustard, chili powder, ginger,
and salt; cover and heat to boiling. Reduce heat to low and cook, stirring
occasionally, until limas are tender--10 to 12 minutes.
To serve, with tongs, lift sausages and arrange on top of beans; serve from
skillet.
NOTES : A spicy-sweet sauce stands up to the smoky flavor the
turkey-and-duck sausages used to make this old-fashioned supper.
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998

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