Name: Hay and Straw Fettuccine
Ingredients: 3 Cloves garlic; minced; 1/2 c Melted butter; 2 Sweet red peppers cut in julienne strips; 1 lb Fresh mushrooms; 1/2 c Beef broth; 3/4 c Whipping cream; 1/2 ts Salt; 3 qt Water; 8 oz Uncooked fresh fettuccine; 8 oz Uncooked fresh spinach fettuccine; Freshly grated Parmesan cheese

I have never known anyone whose speech communicated such a sense of the reality of God as did the Doctor (Martin Lloyd-Jones) in those occasional moments of emphasis and doxology. Most of the time, however, it was clear, steady analysis, refection, correction and instruction, based on simple thoughts culled from the text, set out in good order with the minimum of extraneous illustration or decoration. He knew that God’s way to the heart is through the mind (he often insisted that the first thing the gospel does to a man is to make him think), and he preached in a way designed to help people think and thereby grasp truth – and in the process be grasped by it, and so be grasped by the God whose truth it is.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Pastas, And, Rice	8	Servings

INGREDIENTS

3		Cloves garlic; minced
1/2	c	Melted butter
2		Sweet red peppers cut in julienne strips
1	lb	Fresh mushrooms
1/2	c	Beef broth
3/4	c	Whipping cream
1/2	ts	Salt
3	qt	Water
8	oz	Uncooked fresh fettuccine
8	oz	Uncooked fresh spinach fettuccine
		Freshly grated Parmesan cheese

INSTRUCTIONS

Saute garlic in melted butter in a large skillet until tender. Add pepper
strips and sliced mushrooms, and saute until tender. Stir in beef broth,
reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream;
simmer 10 minutes or until mixture is slightly thickened, stirring
occasionally. Stir in salt. Remove from heat and set sauce aside. Bring
water to a boil in a large Dutch oven. Add fettuccine and return water to a
boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place
fettuccine on a large serving platter. Pour sauce over fettuccine, tossing
gently to combine. Sprinkle with freshly grated Parmesan cheese.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 10, 1998

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