Glazed Radishes, Carrots, And Peas

[In John 3:16] this love is infinitely majestic because God, as holy, has loved the world, as sinful! What strikes us is that God who is righteous loves the world which is unrighteous. This text takes root in our hearts because it declares that He who dwells in unapproachable light has deigned to enter the realm of darkness; that He who is just has given Himself for the unjust (1 Peter 3:18); that He who is altogether glorious and desirable has suffered endless shame for detestable and repugnant creatures, who apart from His grace respond only with hell-deserving hostility!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	10	Servings

INGREDIENTS

1/2	c	Butter or margarine
1/4	c	Water
1	T	Lemon juice
18	oz	Radishes
3		Carrots, smallwhole16 oz
20	oz	Peas, frozen
1 1/2	t	Salt
3/4	t	Sugar
1/2	t	Pepper

INSTRUCTIONS

Drain cans of carrots. 1. In 6-quart saucepot over medium heat, heat
butter or margarine, water, lemon juice, and radishes to boiling.
Reduce heat to low; cover and simmer 30 minutes, stirring often, or
until radishes are tender. 2. Drain the carrots. Add carrots and
remaining ingredients; cook 10 minutes, stirring occasionally, or
until carrots and peas are heated through.  Miscellaneous recipes from
the collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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