Some contend that we should believe in divine election reluctantly, wishing that it were otherwise than what we find in Scripture. They argue that we should speak of it with sadness and regret, and talk about it only when pushed or coerced to do so. But there is something seriously wrong when we fail to rejoice in what pleases God. There is a grievous flaw in our thinking and in our affections when we are reluctant to speak about what God spoke so often of in Scripture.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Celery, Vegetables	1	Servings

INGREDIENTS

1	bn	Celery
1/4	c	Margarine
1	c	Diced carrots
1	c	Diced green pepper
3/4	c	Chopped onion
1 1/4	c	Diced tomatoes
1	ts	Cornstarch
1/2	c	Chicken broth
2	ts	Chopped parsley
2	ts	Basil leaves; crushed

INSTRUCTIONS

Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch
pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper,
onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking
pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch
and chicken broth until blended; stir in parsley and basil. Pour over
vegetables. Cover and bake until celery is tender, about 45 minutes. Serves
6. Note: Canned tomatoes may be used instead of fresh tomatoes.
Posted to recipelu-digest by "Diane Geary." <[email protected]> on Feb 4,
1998

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