Name: Linguine with Scallops
Ingredients: 1 lb Linguine or Spaghetti or Thin Spaghetti; uncooked; 1 Green bell pepper; ribs and seeds removed, diced; 1 md Onion; cut in half and thinly sliced; 2 Cloves garlic; minced; 1 ts Olive or vegetable oil; 1 cn Diced tomatoes; (28 oz.) or tomato wedges, drained; 1/4 c Pitted and chopped black olives; 1 tb Chopped fresh oregano; or 1 teaspoon dried oregano; 1 lb Small scallops; 1/4 c Chopped fresh parsley; Coarsely ground black pepper

Christian prayer is NOT: 1. To give God information – Matt. 6:8. 2. Telling God what to do – Rom. 11:34. 3. Asking God to engineer a situation to the end we desire. 4. Something we do to please or appease God – Jn. 19:30. 5. A meritorious performance God expects of us; a duty or obligation of obedience. 6. An exercise to make us better, stronger, or more “spiritual.” 7. For therapeutic psychological adjustment, “good feelings.” 8. Self-instruction to gain a knowledge of God’s will. 9. Soliciting more “blessings” or “benefits” from God. 10. An evasion of the problems and anxieties of contemporary existence. 11. Superstitious, mystical or magical trance. 12. A spiritual “power-tool” to employ the “power of prayer.” 13. A discipline or devotional exercise that will lead us to godliness. 14. Demanding our rights before God. 15. Persistence and shameless haranguing until we get what we want. 16. A mechanical ritual or rote formulas. 17. An external religious action, pretentious and ostentatious – Matt. 6:5, 6. 18. Verbosity of meaningless repetition – Matt. 6:7. 19. A religious activity executed “on command” – litanies, rosaries, etc. 20. Prescribed by place, time or procedure.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			4	Servings

INGREDIENTS

1	lb	Linguine or Spaghetti or Thin Spaghetti; uncooked
1		Green bell pepper; ribs and seeds removed, diced
1	md	Onion; cut in half and thinly sliced
2		Cloves garlic; minced
1	ts	Olive or vegetable oil
1	cn	Diced tomatoes; (28 oz.) or tomato wedges, drained
1/4	c	Pitted and chopped black olives
1	tb	Chopped fresh oregano; or 1 teaspoon dried oregano
1	lb	Small scallops
1/4	c	Chopped fresh parsley
		Coarsely ground black pepper

INSTRUCTIONS

Prepare pasta according to package directions. While pasta is cooking,
saute green pepper, onion and garlic in oil in a large skillet over medium
heat for 5 minutes or until the edges of the onion turn golden. Add
tomatoes, olives and oregano; heat until simmering. Add scallops and simmer
3 to 4 minutes. When pasta is done, drain well. Toss pasta with sauce. Add
parsley. Sprinkle with pepper and serve immediately. Serves 4.
Recipe by: National Pasta Association
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17,
1998

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