Peas And Rice – We Love God!

Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		Bahamas, Starch, Vegetables	5	Servings

INGREDIENTS

1/4	lb	Salt Pork, chopped
1	T	Vegetable Oil
1		Onion, chopped
1/2	c	Green Pepper, Bell chopped
1		Stalk of Celery, chopped
2		Tomatoes, fresh chopped
2	T	Tomato Paste
2	t	Thyme
2		Cayenne chiles, stems and
		seeds removed.Or
		substitute
		1 Habanero
2	c	Rice
1/2	c	Pigeon Peas
1	qt	Chicken Broth
		Salt and freshly ground
		Black Pepper to taste

INSTRUCTIONS

Fry the salt pork to render the fat. Add the oil, onion, bell pepper,
and celery and saute until soft. Stir in the tomato paste, thyme and
chile and simmer for 15 minutes. Add the rice, peas, and broth. Bring
to a boil, reduce the heat, cover and simmer until the rice is tender
and the liquid is absorbed, about 35 minutes.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 301 Calories From Fat: 137 Total Fat: 22.7g Cholesterol: 19.6mg Sodium: 1226.2mg Potassium: 1280.6mg Carbohydrates: 53.7g Fiber: 3.4g Sugar: 5.1g Protein: 8.4g