Name: Shirley Poppy Bake From Margi Clarke
Ingredients: 225 g Yellow split peas; dry weight; 1 Clove garlic; 1 tb Vegetarian Worcester sauce; 450 g Mixed vegetables; sliced or chopped;; ; choose from; ; courgettes,; ; mushrooms, leeks,; ; fresh peas,; ; broccoli florets,; ; onion, green beans; ; etc.; 1 tb Olive oil; 14 g Margarine; 1 tb Plain flour; sieved; 450 ml Well flavoured vegetable stock; 1 tb Grain mustard; 1 Glass vegetarian red wine; 55 g Breadcrumbs; 55 g Vegetarian Cheddar cheese; grated

The Bible warns against these folks. Jude speaks of false teachers who are identified as “grumblers, finding fault, following after their own lusts” (Ju. 1:16). We’re familiar with Moses and the “grumblers” he had to deal with (Nu. 14:36; cf. Psm. 106:25; 1 Cor. 10:10). Some of these folks are so arrogant they have no problem complaining about the Lord, or worse, complaining directly to the Lord Himself (Dt. 1:27). God had to reprove Job, “Will the faultfinder contend with the Almighty?” (Job 40:2). Despite the clear command in Philippians 2:14 to “do all things without grumbling or disputing,” these people who seem to know nothing about edification and encouragement, persist in their destructive behavior. Kent Hughes concluded, “[These] hostile, quick-to-see-the-worst, graceless [individuals] are as old as the church” (2 Corinthians, p. 38). Every church deals with them. Every leader deals with them.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Veg4, Vegetarian	1	servings

INGREDIENTS

225	g	Yellow split peas; dry weight
1		Clove garlic
1	tb	Vegetarian Worcester sauce
450	g	Mixed vegetables; sliced or chopped;
		; choose from
		; courgettes,
		; mushrooms, leeks,
		; fresh peas,
		; broccoli florets,
		; onion, green beans
		; etc.
1	tb	Olive oil
14	g	Margarine
1	tb	Plain flour; sieved
450	ml	Well flavoured vegetable stock
1	tb	Grain mustard
1		Glass vegetarian red wine
55	g	Breadcrumbs
55	g	Vegetarian Cheddar cheese; grated

INSTRUCTIONS

1. Boil yellow split peas for 8-10 minutes in plenty of water, with the
garlic and Worcester sauce. Drain and leave to one side.
2. Saut. the vegetables in the olive oil for 10 minutes
3. Toss with the split peas and put in a greased baking dish.
4. Melt the margarine in a frying pan, add the flour and brown.
5. Gradually add the vegetable stock, stirring to ensure a smooth gravy,
add the mustard and the red wine. Pour the gravy over the split peas and
vegetables.
Cook for 40 minutes on 230&deg;C/460&deg;F/Gas Mark 7.
6. Mix together the breadcrumbs and cheese and sprinkle over the top. Put
it back in the oven and turn the oven up to crisp the top.
7. Serve with roast potatoes and vegetables. Any left over can be served
cold the next day.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”