Carrots And Pea Pods In Orange Sauce

When I view a particular possibility as threatening, it imperils some value important to me. That is what I mean by threat. But suppose this threat is directed not to some modest finite value I love but to the very center of my value system, that focal value by which all my other values are viewed as valuable. Suppose my god is sex or my own physical health or the Democratic Party. If I experience one of these as under genuine threat, then I feel myself shake to the depths. In this way, idolatry intensifies anxiety.

Thomas Oden

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Breads, Muffins & r, Side dish, Vegetables	4	Servings

INGREDIENTS

Bias-cut-slic

INSTRUCTIONS

orange peel(set aside) 1/3         c         fresh or unsweetened
orange juice 1         ts cornstarch 2         ts soy sauce  Cook
carrots in  small amount of boiling salted water in med saucepan,
covered, for 5  mins. Add pea pods Cook for 2-4 minutes more or til
vegetables are  crisp tender. Drain; return vegetables to saucepan and
keep warm.  Meanwhile for sauce, in a small saucepan, combine orange
juice and  cornstarch. Cook and stir over medium heat til the mixture
is  thickened and bubbly. Cook and stir for 2 minutes more. Stir in
orange peel and soy sauce. Pour sauce over vegetables and toss. Makes
4 servings Note: If not thick enough add cornstarch/water mixture to
sauce til to your liking.  Recipe By     :  From: Western Mexican
Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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