Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Casseroles, Vegetables	68	Servings

INGREDIENTS

1	c	Uncooked white rice
1/2	c	Each,diced red pepper, green
		Pepper, zucchini, broccoli
		Florets and corn OR
2 1/2	c	Thawed frozen vegetables
14 1/2	oz	Can chicken stock
1/4	c	Water
2	tb	Lemon juice
1	c	Dairy sour cream
1	ts	Dill
1/2	ts	Salt
1/4	ts	Pepper
12	oz	Can white tuna
1/4	ts	Garlic powder

INSTRUCTIONS

1. In heavy 1 1/2 qt. saucepan (with a tight lid) combine rice chicken
stock, water, lemon juice, dill, salt, pepper and garlic powder. Bring to a
boil, cover, reduce heat and simmer 20 minutes. 2. Stir in vegetables,cover
and continue cooking 5 more minutes or until all the liquid is absorbed. 3.
Blend in sour cream and Starkist Albacore. Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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