Black-eyed Peas And Barley

I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		1	Servings

INGREDIENTS

2		16 oz black-eye peas
		rinsed & drained
1/8	t	Salt
1	c	Chopped onions
1/4	t	Pepper
1/2	c	Chopped celery
1/4	t	Dried thyme
1/3	c	Uncooked barley
1/4	t	Dried rosemary
1	c	Water
1/4	t	Garlic powder
1		Bay leaf, broken in half

INSTRUCTIONS

This is a quick & EASY one using canned beans from the Lean Luscious &
Meatless cookbook.  It works well for New Year's Day  (Could substitute
2 cups soymilk for 1 cup water)  Preheat oven to 350. Lightly oil a 1
3/4 QT casserole, or spray w/  Pam. In large bowl, combine all ingred.
Place in casserole, cover  tightly, bake 1 1/4    hours.  Stir once,
halfway through cooking time.  Discard bay leaf before serving.  Posted
to fatfree digest V97 #312 by Vegetarian Resource Center
<vrc@tiac.net> on

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 314 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 359mg Potassium: 599.6mg Carbohydrates: 69.8g Fiber: 14.5g Sugar: 8.4g Protein: 9g