Name: Garden Vegetarian Chowder
Ingredients: 1 ts Butter or vegetable oil; 1 c Carrot; diced; 1/2 c Onion; chopped; 1/2 c Celery; chopped; 1/4 c Sweet green pepper; chopped; 1 cl Garlic; minced; 1/2 ts Salt; 1/2 ts Pepper; 3 c Potatoes; peel,dice; 2 c Rutabaga; peel, dice; 2 1/2 c Vegetable or chicken stock; 1/2 c Zucchini; diced; 1 c Corn niblets; 1 cn Evaporated milk (385mL); 2 tb Dill; fresh, chopped

[Wrongly regarding church involvement]: Christians can think it’s fine to attend a church indefinitely without joining; Christians think of getting baptized apart from joining; Christians take the Lord’s Supper without joining; Christians view the Lord’s Supper as their own private, mystical experience for Christians and not as an activity for church members who are incorporated into body life together; Christians don’t integrate their Monday-to-Saturday lives with the lives of other saints; Christians assume they can make a perpetual habit of being absent from the church’s gathering a few Sundays a month or more; Christians make major life decisions (moving, accepting a promotion, choosing a spouse, etc.) without considering the effects of those decisions on the family of relationships in the church or without consulting the wisdom of the church’s pastors and other members; Christians buy homes or rent apartments with scant regard for how factors such as distance and cost will affect their abilities to serve their church; Christians don’t realize that they are partly responsible for both the spiritual welfare and the physical livelihood of the other members of their church, even members they have not met. When one mourns, one mourns by himself. When one rejoices, one rejoices by herself.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Vegetables, Main dish, Vegetarian	4	Servings

INGREDIENTS

1	ts	Butter or vegetable oil
1	c	Carrot; diced
1/2	c	Onion; chopped
1/2	c	Celery; chopped
1/4	c	Sweet green pepper; chopped
1	cl	Garlic; minced
1/2	ts	Salt
1/2	ts	Pepper
3	c	Potatoes; peel,dice
2	c	Rutabaga; peel, dice
2 1/2	c	Vegetable or chicken stock
1/2	c	Zucchini; diced
1	c	Corn niblets
1	cn	Evaporated milk (385mL)
2	tb	Dill; fresh, chopped

INSTRUCTIONS

Use 2% evaporated milk for additional nutritional benefit. Serve for lunch
or supper with Yogurt Cheddar Scones (see recipe) In large heavy saucepan,
melt butter over medium-low heat; cook carrot, onion, celery, green pepper
and garlic, stirring, for about 5 minutes or until softened. Stir in salt
and pepper. Add potatoes and rutabaga; pour in stock and bring to boil.
Reduce heat and simmer gently for 8 minutes or just until vegetables are
tender. Add zucchini; cook for 5 minutes. Add corn and milk; heat through.
Serve with garnish of dill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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