Name: Pasta Garden Pie
Ingredients: 1 tb Olive oil; 1 c Chopped onion; 4 Cloves garlic, minced; 3 c Cooked linguine; 1/4 c Chopped fresh parsley; 1 tb Fresh lemon juice; 1 1/2 ts Dried oregano; 1 1/2 ts Dried basil; 1/4 ts Freshly ground black pepper; 1 c Part-skim ricotta cheese; 1/4 c Grated Parmesan cheese; 1 lg Egg, lightly beaten; 2 md Tomatoes, cored and sliced; 1 1/2 c Sliced zucchini; 1 1/2 oz Shredded part-skim mozzarella cheese

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish	Main course, Pasta- vege	6	Servings

INGREDIENTS

1	tb	Olive oil
1	c	Chopped onion
4		Cloves garlic, minced
3	c	Cooked linguine
1/4	c	Chopped fresh parsley
1	tb	Fresh lemon juice
1 1/2	ts	Dried oregano
1 1/2	ts	Dried basil
1/4	ts	Freshly ground black pepper
1	c	Part-skim ricotta cheese
1/4	c	Grated Parmesan cheese
1	lg	Egg, lightly beaten
2	md	Tomatoes, cored and sliced
1 1/2	c	Sliced zucchini
1 1/2	oz	Shredded part-skim mozzarella cheese

INSTRUCTIONS

OVEN: 375
Spray an 8-inch springform pan with nonstick cooking spray; set aside. In
small nonstick skillet, heat oil; add onion and garlic. Cook over
medium-high heat until onion is translucent, 3 minutes. Transfer onion to
medium bowl. Add linguine, parsley, lemon juice and 1/2 teaspoon each
oregano and basil. Add pepper and toss well.
In small bowl, combine ricotta, 2 tablespoons of the Parmesan cheese, the
egg and remaining oregano and basil; stir into linguine mixture until
blended. Place half the linguine in prepared pan. Arrange half the tomato
and zucchini slices on top. Add remaining linguine mixture. Top with
remaining tomatoes and zucchini; sprinkle with mozzarella and remaining
Parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove
foil; bake until golden, 5 minutes longer. Let stand 10 minutes before
cutting.
Submitted to Weight Watcher's by Betty Meyers, Oregon Ohio
Recipe by: eight Watcher's  Homestyle Recipes, NAL Books, 1993  p.98 Posted
to JEWISH-FOOD digest V97 #209 by Linda Shapiro <lss@coconet.com> on Jul 4,
1997

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

If you are inclined to be angry at someone in leadership of your church because your child does not have fun in church, then first consider if the source of the problem is in the heart of your child. Please don’t make the criteria for judging the success of a church’s efforts at reaching children and teens the fun-value of the meetings. God did not command the church to provide entertainment for your kids. And if you must speak out about it at all, attempt to increase, rather than to decrease the intensity and effectiveness of prayer and Bible study as a means to reach the hearts of the children. If you chose to do otherwise, you could be working against the Spirit.

Jim Elliff