Peas With Mushrooms And Dill

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		6	Servings

INGREDIENTS

400	g	Frozen peas, defrosted
150	g	Mushrooms, cut into slices
1		Onion, finely chopped
2	T	Margarine
1	T	Oil
1/2	c	Fresh dill, finely chopped
1	T	Vegetable broth
		Salt and pepper to taste
		minutes. Serve and enjoy.

INSTRUCTIONS

Source: Jewish cooking class taught by Bilha Widman  Saute the
mushrooms and onions in the oil and margarine till lightly  browned.
Add the peas and dill, and salt and pepper to taste.  Add a cup of
water, bring to a boil, then cook over a low heat for  about  Posted to
JEWISH-FOOD digest V96 #60  Date: 24 Oct 96 05:50:14 EDT  From: Karen
Snyder <100130.1562@CompuServe.COM>

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 59 Total Fat: 6.7g Cholesterol: <1mg Sodium: 143.9mg Potassium: 354mg Carbohydrates: 14.4g Fiber: 4.2g Sugar: 4.7g Protein: 5.4g