Name: Sauteed Radish and Arugula
Ingredients: 4 tb Butter; 8 Easter Egg radishes; 2 c Arugula leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Side dish, Vegetables	1	Servings

INGREDIENTS

4	tb	Butter
8		Easter Egg radishes
2	c	Arugula leaves

INSTRUCTIONS

Melt butter in a saute pan, add radishes and cook over medium heat about 4
minutes.  Transfer cooked radishes to a bowl. Add arugula to the skillet
and saute 3 minutes, until wilted. Return the radishes and toss together
with the arugula, heat briefly.  Serve hot.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 58
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is bigger than any church”

Whenever evangelicals have an experience of direct, personal access to God, we are tempted to think or act as if we can dispense with doctrine, sacraments, history, and all the other “superfluous paraphernalia” of the Church and make our experience the sum and soul of our faith. We are still attracted to movements that replace thinking and theology by other emphases relational, therapeutic, charismatic, and managerial (as in church growth). Whatever the other virtues of these movements and the unquestionable importance of piety, we must courageously repudiate anti-intellectualism for the sin it is.

Os Guinness