Name: Emeril's Creole Succotash
Ingredients: 1 tb Garlic; minced; 2 tb Shallots; minced; 2 tb Olive oil; 2 c Corn kernels, fresh or frozen; 1 c Lima beans or fava beans, fresh or frozen; cooked; 1 c Tomatoes; peeled, seeded, chopped; 1 Onion, yellow; roasted, chopped; 1 tb Emeril's Creole Seasoning see recipe; 1 c Beer or nonalcoholic beer; 2 tb Basil, fresh; chopped; 2 tb Oregano, fresh; chopped; 1 tb Thyme, fresh; chopped; Red pepper sauce to taste; Worcestershire sauce, vegetarian, to taste

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish	6	Servings

INGREDIENTS

1	tb	Garlic; minced
2	tb	Shallots; minced
2	tb	Olive oil
2	c	Corn kernels, fresh or frozen
1	c	Lima beans or fava beans, fresh or frozen; cooked
1	c	Tomatoes; peeled, seeded, chopped
1		Onion, yellow; roasted, chopped
1	tb	Emeril's Creole Seasoning see recipe
1	c	Beer or nonalcoholic beer
2	tb	Basil, fresh; chopped
2	tb	Oregano, fresh; chopped
1	tb	Thyme, fresh; chopped
		Red pepper sauce to taste
		Worcestershire sauce, vegetarian, to taste

INSTRUCTIONS

Saute garlic and shallots in oil until transparent, about 2 to 3 minutes.
Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook
an additional five minutes.
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add
herbs, red pepper sauce and worcestershire, and cook for another 5 minutes.
Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g
fiber.
Vegetarian Times, December 1992/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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