Pasta With Summer Vegetables And Spicy Peanut Sauce

These orders [love for God and love for money] are diametrically opposed. The one commands you to walk by faith; the other to walk by sight. The one to be humble; the other to be proud. The one to set your affections on things above; the other to set them on the things that are on the earth. The one to look at the things unseen and eternal; the other to look at the things seen and temporal. The one to have your conversation in heaven; the other to cleave to the dust. The one to be careful for nothing; the other to be full of anxiety. The one to be content with such things as you have; the other to enlarge your desires. The one to be ready to distribute; the other to withhold. The one to look at the things of others; the other to look at one’s own things. The one to seek happiness in the Creator; the other to seek happiness in the creature. Is it not plain? There is no serving two such masters.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

3/4	c	Smooth peanut butter
3	T	Soy sauce
2	T	Rice vinegar or white wine
		vinegar
1	T	Lime juice
1		Garlic clove, minced
		Cayenne pepper to taste
1/2	c	Hot water
12	oz	Pasta, i.e. rotelle penne
		farfelle
2		Carrots, cut into thin
		slices on a diagonal
1 1/2	c	Broccoli florets
1/2	lb	Snow peas, trimmed and cut
		crosswise into 1-inch
		pieces
4		Scallions, thinly sliced

INSTRUCTIONS

1997    
In a small saucepan combine the peanut butter, soy sauce, vinegar,
lime juice, garlic, cayenne and hot water. Whisk the sauce together
over moderate heat until smooth and hot.  In a kettle of boiling salted
water cook the pasta for 5 minutes. Add  the sliced carrots to the
cooking pasta, stir and cook for 1 minute.  Add the broccoli, stir and
cook for 30 seconds. Add the snow peas,  stir and cook for another 30
seconds. Drain the pasta and vegetables  in a colander. Transfer the
pasta and vegetables to a large bowl and  pour the hot sauce over the
mixture, tossing to combine. Sprinkle  with scallions.  Yield: 4
servings  Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe
Digest V1  #653 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Jun 30,

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1681 Calories From Fat: 824 Total Fat: 98.5g Cholesterol: 0mg Sodium: 2655.6mg Potassium: 2426.8mg Carbohydrates: 163.7g Fiber: 23.4g Sugar: 87.4g Protein: 59.5g