Pasta D’autunno (mf) – We Love God!

Benefits of delighting ourselves in God: 1. Delight in God will prove that you know Him and love Him and that you are prepared for His kingdom, for all who truly delight in Him shall enjoy Him. 2. Prosperity, which is merely the small addition of earthly things, will not easily corrupt you or transport you. 3. Adversity, that is, the withholding of earthly delights, will not much grieve you or easily deject you. 4. You will receive more profit from a sermon or good book or conversation you delight in, than other people, who don’t delight in them, will receive from many such opportunities. 5. All your service will be sweet to yourself and acceptable to God; if you delight in Him, He certainly delights in you (Psalm 149:4; 147:11; 1 Chronicles 29:17). 6. He will have a continual feast with you, to sweeten all the crosses of your life and provide you with joy greater than your sorrow in your saddest condition. 7. When you delight in God, your created pleasures will be sanctified to you and warranted in their proper place, which in other people are idolatrous or corrupt.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Appetizers, Pasta	4	Servings

INGREDIENTS

1		Onion
2		Red bell peppers
1/2	lb	Fresh mushrooms, preferably
		Shiitake or wild
		mushrooms
3/4	lb	Medium-size pasta shells
1/4	c	Olive oil
1/2	lb	Green beans
10		Fresh sage leaves, or 1/2
		teaspoon dried sage
1	c	Chicken or vegetable broth
		Salt and freshly ground
		pepper to taste
1/4	c	Dry goat cheese, optional

INSTRUCTIONS

Bring a large pot of salted water to a boil for the pasta. While  water
is heating, peel and finely chop the onion. Core, seed and chop  the
red peppers. Wipe the mushrooms clean with a damp paper towel,  remove
the stems (you can reserve them for another use-such as making  stock),
and thinly slice the caps. Add the pasta to the boiling water  and cook
until tender but still firm to the bite, about 8 to 10  minutes.
Meanwhile, heat oil in a large skillet over medium-high  heat. Stir in
onions and peppers, cover, and reduce heat. Simmer  until the
vegetables are tender, about 5 minutes. While this is  cooking, trim
the green beans and cut them into 1-inch pieces. Rinse,  pat dry, and
mince the sage. Add the chicken broth, mushrooms, green  beans, and
sage to skillet. Cover and simmer over low heat until all  the
vegetables are tender, about 5 minutes. Season with salt and  pepper.
Drain the pasta and portion it out. Ladle some of the  vegetables and
sauce over each portion, and crumble the goat cheese  on top if you
wish. Serve immediately. Yield: 4 to 6 servings  Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format  by Gail Shermeyer,
4paws@netrax.net  Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507
Posted to MC-Recipe Digest V1 #939 by The Meades
<kmeade@idsonline.com> on Nov 30, 1997

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2631 Calories From Fat: 1892 Total Fat: 213.4g Cholesterol: 815.4mg Sodium: 6967.9mg Potassium: 530.9mg Carbohydrates: 30.8g Fiber: 4g Sugar: 6.5g Protein: 158.3g