Name: Fresh Peas and Carrots with Lettuce
Ingredients: 1 tb Butter; 5 c Peas, shelled; 9 sm Carrots, cut in 1/4" slices; 20 Tiny white onions, peeled; 1 1/4 c Lettuce, coarsely shredded; 1 1/2 ts Dried basil; 1 1/2 ts Dried rosemary, crushed; 1/2 ts Salt; 1/8 ts Pepper; 1/2 c Water

Evangelicals know that the power behind the eighteenth century revivals and the great nineteenth century missionary movement was prayer, and that the prayer was made out of hearts agonizing over the prospect of all who leave this world without Christ being lost. Was such prayer misconceived? uninstructed? foolish? wrong-headed? An evangelical who values his heritage must ponder that question, recognizing that if universalism is true all that missionary passion and praying was founded on a monstrous mistake.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Pressure co, Vegetables	8	Servings

INGREDIENTS

1	tb	Butter
5	c	Peas, shelled
9	sm	Carrots, cut in 1/4" slices
20		Tiny white onions, peeled
1 1/4	c	Lettuce, coarsely shredded
1 1/2	ts	Dried basil
1 1/2	ts	Dried rosemary, crushed
1/2	ts	Salt
1/8	ts	Pepper
1/2	c	Water

INSTRUCTIONS

To cook reduced quantities: reduce all ingredients proportionately.
Maintain minimum 1/4 cup water.
1. Melt butter in cooker. Add remaining ingredients. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 1 minute.
3. Remove cooker from heat. Press finger-tip control lightly to release
pressure.
4. Open cooker. Serve hot.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe
Digest V1 #571 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997

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