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**

Have you noticed how much praying for revival has been going on of late – and how little revival has resulted? I believe the problem is that we have been trying to substitute praying for obeying, and it simply will not work. To pray for revival while ignoring the plain precept laid down in Scripture is to waste a lot of words and get nothing for our trouble. Prayer will become effective when we stop using it as a substitute for obedience.

A.W. Tozer

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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