Provencale Potato Ragout With Green Olives

Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dishes, Soups & ste, Vegetarian	6	Servings

INGREDIENTS

1 1/2	T	Olive oil
1 1/2	c	Thinly sliced onion
3 1/2	c	Seeded tomato, coarsely
		chopped
4	c	Baking potatoes, cubed and
		peeled about 2 pounds
1 1/2	c	Water
1/4	t	Salt
1/4	t	Pepper
6		Thyme sprigs
3		Cloves garlic, crushed
3		Bay leaves
1/2	c	Green olives, sliced

INSTRUCTIONS

A ragout (ra-GOO) is a well-seasoned stew-like dish; this one, unlike
most, is meatless. When cooked, the potatoes should be so soft that
they fall apart; this helps thicken the dish.  Heat olive oil in a
large nonstick skilled over medium-high heat. Add  onion, and saute 10
minutes or until soft, stirring frequently. Add  tomato; cook 10
minutes or until the liquid almost evaporates,  stirring frequently.
Add potato and next 6 ingredients (potato  through bay leaves); bring
to boil. Cover, reduce heat, and simmer 40  minutes or until potato is
tender, stirring occasionally. Stir in  olives; cook an additional 5
minutes. Discard thyme and bay leaves.  Yield: 6 servings (serving
size: about 3/4 cup).  Recipe by: Cooking Light, September 1997, page
78  Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 332 Calories From Fat: 47 Total Fat: 5.4g Cholesterol: 0mg Sodium: 539.5mg Potassium: 1716.4mg Carbohydrates: 65.4g Fiber: 10.6g Sugar: 7.6g Protein: 9.3g