Name: Creamy Mostaccioli with Snap Peas
Ingredients: 8 oz Mostaccioli or corkscrew macaroni; 2 c Fresh sugar snap peas, halved crosswise; 8 oz Cooked pork; 1 2/3 c Thyme-Mushroom Sauce (recipe follows); 1 lg Tomato, seeded and chopped; Shredded smoked mozzarella or Parmesan cheese (optional); 6 oz Halved or cut-up fresh mushrooms; 1/2 c Chopped onion; 2 Cloves garlic, minced; 1 1/2 ts Snipped fresh thyme -or-; 1/2 ts Dried thyme, crushed; 1/2 ts Salt; 1/4 ts Pepper; 2 tb Margarine or butter; 1 12-oz can (1 1/2 cups) evaporated skim milk; 4 ts Cornstarch; 1/4 c Dry white wine

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch		1	Servings

INGREDIENTS

8	oz	Mostaccioli or corkscrew macaroni
2	c	Fresh sugar snap peas, halved crosswise
8	oz	Cooked pork
1 2/3	c	Thyme-Mushroom Sauce (recipe follows)
1	lg	Tomato, seeded and chopped
		Shredded smoked mozzarella or Parmesan cheese (optional)
6	oz	Halved or cut-up fresh mushrooms
1/2	c	Chopped onion
2		Cloves garlic, minced
1 1/2	ts	Snipped fresh thyme -or-
1/2	ts	Dried thyme, crushed
1/2	ts	Salt
1/4	ts	Pepper
2	tb	Margarine or butter
1		12-oz can (1 1/2 cups) evaporated skim milk
4	ts	Cornstarch
1/4	c	Dry white wine

INSTRUCTIONS

THYME-MUSHROOM SAUCE
~Better Homes and Gardens, May, 1994
In a Dutch oven or large saucepan cook pasta in boiling salted water
according to package directions. Add peas the last 2 minutes of cooking.
Drain.
Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat
Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add meat;
heat through. Gently stir in tomato. Remove from heat.
To serve, turn pasta mixture into a serving bowl; top pasta and snap peas
with mushroom sauce. If desired, sprinkle with cheese. Makes 4 main-dish
servings.
THYME-MUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic,
thyme, salt, and pepper in hot margarine or butter till tender.
Stir together milk and cornstarch; stir into skillet. Cook and stir till
thickened and bubbly. Add wine; cook and stir for 2 minutes more.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”