Name: Peas with Pine Nuts and Prosciutto
Ingredients: 2 c Fresh peas; 1 tb Olive oil; 1 tb Butter or margarine; 2 tb Pine nuts; 2 Finely chopped shallots or; 1 sm Onion; finely chopped; 4 Scallions; thinly sliced including part of greens; 1/3 c Prosciutto; chopped; 1 tb Fresh basil; chopped; 1 ts Fresh oregano; chopped; 1 ts Fresh lemon juice; Freshly ground pepper; 3 tb Grated Parmesan cheese

Every true prayer has its background and its foreground. The foreground of prayer is the intense, immediate desire for a certain blessing which seems to be absolutely necessary for the soul to have; the background of prayer is the quiet, earnest desire that the will of God, whatever it may be, should be done. What a picture is the perfect prayer of Jesus in Gethsemane! In front burns the strong desire to escape death and to live; but behind there stands, calm and strong, the craving of the whole life for the doing of the will of God... Leave out the foreground, let there be no expression of the will of him who prays, and there is left a pure submission which is almost fatalism. Leave out the background, let there be no acceptance of the will of God, and the prayer is only an expression of self-will, a petulant claiming of the uncorrected choice of him who prays. Only when the two are there together, the special desire resting on the universal submission, the universal submission opening into the special desire is the picture perfect and the prayer complete.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Vegetables		Cheese/eggs, Harned 1994, Nuts, Side dish, Vegetables	4	Servings

INGREDIENTS

2	c	Fresh peas
1	tb	Olive oil
1	tb	Butter or margarine
2	tb	Pine nuts
2		Finely chopped shallots or
1	sm	Onion; finely chopped
4		Scallions; thinly sliced including part of greens
1/3	c	Prosciutto; chopped
1	tb	Fresh basil; chopped
1	ts	Fresh oregano; chopped
1	ts	Fresh lemon juice
		Freshly ground pepper
3	tb	Grated Parmesan cheese

INSTRUCTIONS

Steam or cook peas in a small amount of boiling water until just tender.
Drain.
In medium saucepan, heat oil and butter, add pine nuts, shallots (or
onions) and scallions; saute until scallions are softened. Add peas,
prosciutto, basil, oregano and lemon juice, stirring for 2 minutes until
heated through.  Add fresh ground pepper to taste. Garnish with Parmesan
cheese.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 33.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is humble”