[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
		Consuming, Passions	4	Servings

INGREDIENTS

INSTRUCTIONS

Cook pasta. Strain and toss with a little oil.  Strip green leaves away
from the stalk of the silverbeet. Wash well  and drain.  Chop into
strips about 2cm wide. Leave on kitchen towel to dry.  In a large
frying pan or wok, cook onion, garlic and ginger for 5  minutes in the
oils.  Add chilli sauce, nutmeg and silverbeet strips. Cook over high
heat  while stirring all the time until silverbeet has softened but
still  has some bite left in it.  BEFORE SERVING:  Heat silverbeet
mixture through. Reduce heat and pour in cream. Stir  in cooked pasta.
Remove from heat.  Toss in Parmesan cheese and mix well. Season with
black pepper.  Serve with additional Parmesan cheese.  Degree of
Difficulty: Low  Leftovers: May be reheated next day or eaten cold.
Converted by MC_Buster.  Per serving: 0 Calories (kcal); 0g Total Fat;
(0% calories from fat);  0g Protein; 0g Carbohydrate; 0mg Cholesterol;
0mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Fat;  0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”