There is a hearing that barely gets started and the Word is gone before you get out the door. There is a hearing that lasts until there is a hard time in life, and then one turns from God to other messages. There is a hearing that flourishes until the riches and pleasures of this life choke it off. And there is a hearing that defeats the devil, endures trial, scorns riches and bears fruit unto eternal life [see Luke 8:4-18].

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Casseroles, Vegetables	6	Servings

INGREDIENTS

4	tb	Unsalted butter
1	bn	Celery; cut 1inch pieces
1 1/2	tb	Cornstarch
2	c	Chicken broth
1/2	ts	Dried marjoram
1/4	ts	Dried thyme
1/4	ts	Salt
1/4	ts	Black pepper
2	tb	Fresh parsley; minced
2	md	Onions; thinly sliced

INSTRUCTIONS

1. Melt the butter in a heavy 12 inch skillet over moderate heat.
2. Add the celery and saute, stirring occasionally for 3 minutes or until
crisp tender.
3. In a small bowl, whisk together the cornstarch and chicken broth until
smooth and add to the skillet.
4. Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer,
stirring occasionally for 5 minutes.
5. Add marjoram, thyme, salt, pepper and parsley.
6. Preheat the oven to 350.
7. Scatter the onion rings over the bottom of a buttered 12 by 8 by 2
baking dish.
8. Spoon the celery mixture over them and cover tightly with aluminum foil.
AT this point the casserole can be cooled to room temperature and kept in
the refrigerator for up to 24 hours.
9. Bake , covered for 50 to 55 minutes.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb <njwwb@ibm.net> on Jan 20,
1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”