Onion Saffron Sweet Pea Relish With Orange Zest

There's not one door in the world closed where you want to witness for Jesus...Show me a closed door and I will tell you how you can get in I won't however, promise you a way to get out...Jesus didn't say, "Go if the doors are open," because they weren't. He didn't say, "Go if you have an invitation or a red carpet treatment." He said, "Go," because people needed his Word...We need a new approach to missions - an aggressive, experimental, evangelical, no-holds-barred approach...A pioneering spirit... I'm afraid we'll have to go through a deep valley of need and threatening situations, blood baths; but we'll get there. God will take away what hinders us if we mean business. If we say, "Lord, at any cost" - and people should never pray that unless they truly want God to take them at their word - He will answer. Which is scary. But we have to go through the process. This is how it has worked in the Bible for the last two thousand years. So we face potentially hard times, and we have to go through that...We play church and we play Christianity. And we aren't even aware we are lukewarm...We should have to pay a price for our faith. Read 2 Timothy 3:12: "Indeed, all who want to live a godly life in Christ Jesus will be persecuted." The church has been much purified in countries where there was lot of pressure...All I can say is to be ready.

Brother Andrew

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Eat-lf, Side dishes, Vegetables	4	Servings

INGREDIENTS

2		Vidalia onions, quartered
		and sliced
1	t	Garlic salt, with parsley
1/2	t	Saffron threads
2	t	Safflower oil
1/2	t	Freshly ground black pepper
		or to taste
2		Pieces orange zest, 2-inch
		strip minced
1		Orange, juiced
1 1/3	c	Fresh peas, or frozen

INSTRUCTIONS

Prepare the onion and sprinkle with the garlic salt. Set aside and
prepare other ingredients. Set small skillet or min-wok over medium
heat. Add the saffron and toast until the threads are brittle, about  1
to 1/2 minutes. Crush a bit with back of spoon and add the garlicky
onion and oil, season with pepper; saute the onion for about 4
minutes; add the peas, stir. Continue to saute until the onion is a
golden brown. Reduce heat to lowest; add the orange zest and the
juice; toss continuously until the relish cools a bit. Serve as a
relish with potatoes, or pasta, or other vegetables (asparagus or
cauliflower).  McServing: 81.5 cals (26.1% ff) 2.6 g fat. Posted by Pat
Hanneman on  eat lf.  For related recipes see: Pasta e Verdura: 140
vegetable sauces; by  Jack Bishop (1996) HarperCollins.  Recipe by:
Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164  by Kitchen
PATh <phannema@wizard.ucr.edu> on Jun 26, 1997

A Message from our Provider:

“God is glorified by a thankful heart.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 136 Calories From Fat: 36 Total Fat: 4.1g Cholesterol: 0mg Sodium: 302.4mg Potassium: 172.2mg Carbohydrates: 11.8g Fiber: 2.9g Sugar: 4.6g Protein: 13.9g