Name: 1-Pot: Fuss-Free Cassoulet
Ingredients: 1 tb Vegetable oil; 1/2 lb Kielbasa sausage, cubed; 2 Onions, chopped; 2 Garlic cloves, minced; 2 Carrots, sliced; 2 Celery stalks, chopped; 1/2 ts Dried thyme; 1/4 ts Pepper; pn Cloves; 19 oz Canned tomatoes; 3/4 c Chicken stock; 1 Bay leaf; 38 oz Canned white pea beans, drained and rinsed; 2 tb Butter; 2 Garlic cloves, minced; 2 c Fresh bread crumbs; 2 tb Fresh parsley, chopped

The amount of research against psychology is amazing and from people in their own camps… The impossibility of integration of avowedly pagan psychologists with Scripture seems obvious. One begins to wonder whether these promoters of psychology have any biblical discernment… Church leaders must bear the guilt of the invasion of psychology into the church. These are the people who are ordained of God to guard the minds of their sheep (I Tim. 4:1, 2, 6). Instead, they have invited wolves into the fold. Christian publishers are guilty as well. The “profit margin” has become the most important consideration for them. In reality Christian publishers ought to be under the authority of the church, so even in this area church leaders are at fault.

Edward Payne

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	French	Sausages, Casseroles	6	Servings

INGREDIENTS

1	tb	Vegetable oil
1/2	lb	Kielbasa sausage, cubed
2		Onions, chopped
2		Garlic cloves, minced
2		Carrots, sliced
2		Celery stalks, chopped
1/2	ts	Dried thyme
1/4	ts	Pepper
	pn	Cloves
19	oz	Canned tomatoes
3/4	c	Chicken stock
1		Bay leaf
38	oz	Canned white pea beans, drained and rinsed
2	tb	Butter
2		Garlic cloves, minced
2	c	Fresh bread crumbs
2	tb	Fresh parsley, chopped

INSTRUCTIONS

TOPPING
The traditional French dish takes days to prepare and contains a generous
portion of high-fat meats. By using sausage only, preparation time, fat and
calories are all cut down without sacrificing flavour.
In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic,  carrots, celery, thyme, pepper and cloves, stirring, for about 5
minutes or until onions are softened. Add tomatoes, breaking up with fork.
Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and
simmer  for about 30 minutes or until slightly thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for up to
1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours.
Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook for
about 2 minutes or until softened. Stir in bread crumbs and chopped
parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30
minutes or until crusty and golden on top, bubbly and heated through.
6 servings for $13.20CDN [Nov 95]
Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate,
very high source fibre, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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