Name: Glazed Vegetables
Ingredients: 2 tb Cornstarch; 1 cn (14 1/2 oz) Swanson Ready to serve clear vegetable broth; ts Tbsp vegetable oil; 2 md Carrorts; sliced; 2 Ribs celery; sliced; 1 md Sweet red pepper; cut into strips; 1 lg Onion; cut into wedges; 1/2 ts Groud ginger; 1/4 ts Garlic powder or 2 cloves garlic, minced; 1 c Fresh broccoli flowerets; 1 c Fresh snow peas; trimmed

For Jesus, time alone with God was not an option… The gospel of Luke tells us that “Jesus often withdrew to lonely places and prayed” (Lk. 5:16)… This is precisely where you and I so often miss out on all that God has for us. Unlike Jesus, we attempt to live life in our own energy. We think we can keep giving out without getting replenished. Then, wearied and weakened by the demands of life and ministry, we become impatient and annoyed with the very ones God has sent us to serve. Rather than exhibiting a gracious, calm, joyous spirit, we become uptight, frazzled, and frenzied (people), resenting, rather than welcoming, the people and opportunities God brings into our lives.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

2	tb	Cornstarch
1	cn	(14 1/2 oz) Swanson Ready to serve clear vegetable broth
	ts	Tbsp vegetable oil
2	md	Carrorts; sliced
2		Ribs celery; sliced
1	md	Sweet red pepper; cut into strips
1	lg	Onion; cut into wedges
1/2	ts	Groud ginger
1/4	ts	Garlic powder or 2 cloves garlic, minced
1	c	Fresh broccoli flowerets
1	c	Fresh snow peas; trimmed

INSTRUCTIONS

This recipe is from Campbell's No Time to Cook
1. in bowl, stir together cornstarch and broth until smooth; set aside
2. in 10-inch skillet or wok over medium heat, in hot oil, stir-fry
carrots, celery, red pepper, onion, ginger and garlic powder until
vegetables are tender-crisp
3. add broccoli and snow peas; add reserved cornstarch mixture; cook until
mixture boils and thickens, stirring constantly
4. reduce heat to low; cover; cook 2 minutes or until vegetables are
tender, stirring occasionally Posted to EAT-L Digest by Janine Vandenberg
<jvandenb@KENT.NET> on Aug 28, 1997

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