If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	English	Vegetables	3	Servings

INGREDIENTS

1 3/4	lb	Fresh English peas
1 1/2	c	Pearl onions; (1/2 pound)
1	c	1% low-fat milk
1	tb	Cornstarch
1	tb	Margarine
1/4	ts	Salt
1/4	ts	Freshly ground pepper

INSTRUCTIONS

Shell and wash peas; set aside. Remove outer skin from onions. Combine peas
and onions in a large saucepan; add water to cover. Bring to a boil, and
cook 10 minutes or until peas are tender. Drain and set aside.
Add milk and next 4 ingredients to saucepan; stir well. Bring to a boil,
and cook 1 minute or until thickened, stirring constantly. Return peas and
onions to saucepan; stir well. Yield: 3 servings (serving size: 1 cup).
Per serving: 316 Calories; 6g Fat (16% calories from fat); 18g Protein; 50g
Carbohydrate; 3mg Cholesterol; 477mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 128
Posted to EAT-L Digest  by Terry Pogue <tpogue@IDSONLINE.COM> on Nov 26,
1997

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”