Name: Potato and Pepper Ring
Ingredients: 2 1/4 lb Potato; 4 tb Butter - plus extra; unsalted; 17 Sage leaves; 1 ts Rosemary; minced; 1 ts Thyme; minced; 1 ts Marjoram; minced; 1 tb Parmgiano Reggiano; grated; 1/4 c Bread crumbs; 1 Red pepper; cubed; 1 Green pepper; cubed; 1 Yellow pepper; cubed; 1 tb Extra virgin olive oil; 1/4 c Dry white wine; 1 ts Cornstarch; Salt

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Potato, Vegetables, Holidays	6	Servings

INGREDIENTS

2 1/4	lb	Potato
4	tb	Butter – plus extra; unsalted
17		Sage leaves
1	ts	Rosemary; minced
1	ts	Thyme; minced
1	ts	Marjoram; minced
1	tb	Parmgiano Reggiano; grated
1/4	c	Bread crumbs
1		Red pepper; cubed
1		Green pepper; cubed
1		Yellow pepper; cubed
1	tb	Extra virgin olive oil
1/4	c	Dry white wine
1	ts	Cornstarch
		Salt

INSTRUCTIONS

Boil the potatoes in salted water until tender; drain, peel and mash. Melt
the butter with 4 of the sage leaves; strain. Combine the potatoes with the
sage butter, salt, rosemary, thyme, marjoram, garlic, and Parmesan cheese.
Preheat the oven to 375F. Butter a 9" ring mold, dust with the bread
crumbs, and place the remaining sage leaves on the bottom. Spoon the
potatoes into the mold; smooth the top. Bake 15 minutes. Meanwhile cook the
peppers in the olive oil with salt and the wine for 5 minutes. Dissolve the
cornstarch in 1 teaspoon of cold water, add it to the peppers, and cook
until the sauce boils and thickens. Gently unmold the potato ring onto a
serving platter, spoon the peppers in the center, and serve.
Suggested Wine:  White Zinfandel, dry white with fragrance & acidity
Recipe by: La Cucina Italiana Oct97 pg31
Posted to recipelu-digest Volume 01 Number 378 by Terry Pogue
<tpogue@idsonline.com> on Dec 17, 1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”