Name: Spinach Pasta with Red Pepper Sauce
Ingredients: 6 lg Red bell peppers; 2 tb Olive oil; 2 tb Butter; 1 md Onion, chopped; 1 Garlic clove, minced; 1 1/2 c Chicken broth; Salt; Freshly ground pepper; 2 tb Chopped fresh basil; 1/2 c Heavy cream; 1 lb Spinach pasta, cooked

What does it mean when we read of Christians needing to “all agree” (1 Cor. 1:10) and be “of the same mind” (Phil. 2:2)? On the lowest level, all of us have personal interests with no spiritual significance. I like to call these “preferences.” Your favorite ice cream flavor. Where you choose to vacation. What you think makes a person attractive. Unless you are an egotistical moron, you respect the phrase, “to each their own.” On the middle level are non-salvific spiritual conclusions on how to live your life. These are the issues where Christians must decide, but often (even within the same church) have different perspectives. I call these “convictions,” or we could say “non-essentials.” Watching movies. How to school your children. Women’s clothing. What to do with Halloween. In these things, we respect another’s freedom (or liberty) in Christ. Then at the top level are the essentials for salvation and church unity. The doctrine of justification by faith. Obeying the Bible. Sharing Christ with others. These are the essentials and it’s in these things and these things alone we have unity – total agreement.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta, Peppers	1	Servings

INGREDIENTS

6	lg	Red bell peppers
2	tb	Olive oil
2	tb	Butter
1	md	Onion, chopped
1		Garlic clove, minced
1 1/2	c	Chicken broth
		Salt
		Freshly ground pepper
2	tb	Chopped fresh basil
1/2	c	Heavy cream
1	lb	Spinach pasta, cooked

INSTRUCTIONS

Broil peppers until charred on all sides. Place in closed paper bag
and let stand 10 minutes. Remove skin, seeds and membranes and chop.
Heat oil and butter and saute onion and garlic until tender. Add
peppers and broth and simmer, uncovered, for 15 minutes. Transfer to
blender container and puree. Season with salt and pepper, then add
basil and cream. Heat gently, but do not boil. Pour over pasta.
NOTE: When the budget allows, stir cooked shrimp or crabmeat into red
pepper sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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