Greek-style Black-eyed Peas

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Canadian	Canadian li, Grains & be, Herbs, Potatoes, Rice	4	Servings

INGREDIENTS

1	T	Olive oil
4		Green onions, sliced
1		Clove garlic, minced
1/2	t	Dried oregano
2	c	Black-eyed peas, 19 oz.can
		drained and rinsed
1/4	t	Grated lemon rind
2	T	Lemon juice
1/4	t	Pepper
1	pn	Salt
2	T	Crumbled feta cheese
		optional

INSTRUCTIONS

In skillet, heat oil over medium heat; cook onions, garlic and  oregano
for 2 minutes or until softened. Add 2 tablespoons water,  beans, lemon
rind, juice, pepper and salt. Cover and cook for 1  minute until hot.
(Beans can be refrigerated up to 24 hours.) Serve  cold or at room
temperature. Sprinkle with feta (if using).  If available, substitute 2
teaspoons fresh oregano or dill for the  dried oregano.  NOTES : I've
made a variation of this dish.  I added a chopped  tomato, a handlful
of chopped, pitted Kalamato olives, and doubled  (or more) the feta
cheese.  It's very good, and serves as a main dish  for two.  Could
handle a bit more oregano. Also, I started with dry  peas rather than
tinned.  Recipe by: Canadian Living Magazine January 1997  Posted to
MC-Recipe Digest V1 #494 by Anne Evans <aevans@istar.ca> on  Mar 02,
1997.

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