Bulgur Noodles With My Grandmother’s Onions

I fear that if annihilationism is widely accepted by Christians, that will hinder the missionary enterprise. Many people have devoted their lives to bringing the gospel to the unsaved around the globe. Would they continue to do so if they really thought that the worst fate awaiting those who reject Jesus is final extinction? I seriously doubt it. Annihilationists can argue that the obliteration of the wicked is a terrible fate if measured against the bliss of the righteous. But when compared to suffering in hell forever, it is simply not that bad to cease to exist.

Robert Peterson

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans grain, Heaven, Vegetarian	6	Servings

INGREDIENTS

3	T	Olive oil, 3 to 4
4	c	Minced onion
		Salt, to taste
1 1/2	c	Spaghetti, or vermicelli
		break into pieces
1 1/2	c	Bulgur, coarse grain
2 1/2	c	Vegetable bouillon, *

INSTRUCTIONS

(*) Better than bouillon or Natural Gourmet, etc. (*) Break the
spaghetti into 1.5-inch pieces  Heat 2 tablespoons of the oil in a
medium-sized skillet. Add 3 cups  of the minced onion, and cook them
over high heat, stirring  occasionally. After about 10 minutes, salt
the onions lightly and  turn the heat to medium-low. Keep them cooking
while you proceed.  Heat another tablespoon of oil in a heavy nonstick
sautÃ© pan or Dutch  oven. Add the remaining cup of onion and cook over
medium heat,  stirring, for about 5 minutes. Add the spaghetti or
vermicelli, and  sautÃ© for about 10 minutes. You might need to drizzle
in small  amounts of additional oil if it begins to stick.  Add the
bulgur to the pasta and stir for a few minutes, then pour in  the
broth. Bring to a boil, cover and lower the heat to a simmer.  Open the
lid after about 15 minutes, and fluff from the bottom of the  pan with
a fork. Cover again, and cook for about 10 more minutes.  Leaving the
cover on, remove the pan from the heat and let sit for  about 10
minutes longer. (By the way, the panful of onions has been  slowly
cooking away this entire time, right? Just checking.)  Transfer the
bulgur mixture to a bowl, fluff with a fork and add salt  to taste.
Finally, remove the panful of onions from the stove and  scrape every
last bit into the bulgur and noodles. Stir until well  combined and
serve right away. This also tastes good warm or at room  temperature.
In fact, it's very hard to stop eating at any  temperature. Makes 6
cups. PER SERVING: 347 cals, 9.3 g fat, 23.4%  "If you want to get your
kids to eat more whole grains, this might be  the way to go. In this
dish, bulgur and spaghetti are sautÃ©ed  together with onions, then
steamed until tender and enhanced with  extra fried onions."  You'll
need two pans for this, a medium-sized skillet to cook the  onoin
topping, and a large, deeper one for the bulgur and noodles.  The onion
enhancement gets a head start, then cooks mostly by itself,  with just
an occasional stir from you. The bulgur and noodles cook  fairly
independently, also, making this an easy, light-work dish.  kitpatH
Nov97  Recipe by: Mollie Katzen's Vegetable Heaven

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 61 Total Fat: 6.9g Cholesterol: 0mg Sodium: 52.8mg Potassium: 155.8mg Carbohydrates: 10g Fiber: 1.8g Sugar: 4.5g Protein: 1.2g

What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle