Name: Patrick's Parsley Pasta
Ingredients: 2 lg Garlic cloves; thinly sliced; 3/4 c Fresh Italian parsley* finely minced; 1 1/2 ts Dried marjoram or; 1 tb Fresh marjoram; minced; 1 ts Dried basil or; 1 tb Fresh basil; minced; 1 ts Brown sugar; 1/4 c Red wine vinegar; 3/4 ts Dry mustard; 1/2 ts Celery seeds; crushed; 2 Egg whites; 2 ts Olive oil; 2 tb Lemon juice; Freshly ground pepper; 1/2 c Fresh Romano cheese; grated; 1 lb Spiral pasta**

The Scripture promises rewards for our service as a motivation for faithful ministry. And for the Christian, at least, this promise is true and guaranteed regardless of the apparent success or rewards received here in time. Sometimes it appears that doing what is right goes without obvious blessing or reward. Faithful service may not lead to recognition, a promotion, or the raise one counted on – maybe not even a thank you. And often, faithfulness, especially when it is to Christ and biblical principles, can lead to persecution. But as Christians we must never allow the absence of immediate reward or blessing to deter us from steadfast faithfulness… The promise of Scripture is that if we continue to be faithful to the Lord, we will eventually receive rewards for our efforts. If not in this life, definitely in the life to come (1 Cor. 15:58).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Italian	Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pasta	6	Servings

INGREDIENTS

2	lg	Garlic cloves; thinly sliced
3/4	c	Fresh Italian parsley* finely minced
1 1/2	ts	Dried marjoram or
1	tb	Fresh marjoram; minced
1	ts	Dried basil or
1	tb	Fresh basil; minced
1	ts	Brown sugar
1/4	c	Red wine vinegar
3/4	ts	Dry mustard
1/2	ts	Celery seeds; crushed
2		Egg whites
2	ts	Olive oil
2	tb	Lemon juice
		Freshly ground pepper
1/2	c	Fresh Romano cheese; grated
1	lb	Spiral pasta**

INSTRUCTIONS

*This amount is all of a good-sized bunch, stems removed and saved for soup
or stock.
**Rotelli, etc.  The more nooks and crannies in the pasta, the more sauce
it will hold.
Place garlic and parsley in a small bowl.  Beat in herbs, brown sugar,
vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper.
Add grated cheese; mix thoroughly. Allow to stand at room temperature while
you cook pasta according to package directions.
Drain pasta and return to pot; toss with parsley and cheese mixture. Serve
immediately with extra freshly grated cheese.
The author says that leftovers are good cold or at room temperature
accompanied by corned beef.
From _Sage Cottage Herb Garden Cookbook_ by Dorry Baird Norris. Chester,
CT: The Globe Pequot Press, 1991. Pp. 94-95. ISBN 0-87106-239-9. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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