Um’bido (greens And Peanuts)

Never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Nuts, Side dish, Vegetables	6	Servings

INGREDIENTS

2	lb	Spinach, cooked
1	c	Peanuts, coarsely ground
2	T	Oil
1/2	t	Salt
1/4	t	Pepper

INSTRUCTIONS

Cook spinach in enough water to cover.  After 4 or 5 minutes,  sprinkle
in the peanuts & stir well. Continue cooking over medium  heat for
about 30 minutes, adding more water if necessary to prevent  burning.
Just befroe serving, drain & mix in the oil, salt & pepper.

A Message from our Provider:

“God cares”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 235 Calories From Fat: 153 Total Fat: 18.1g Cholesterol: 0mg Sodium: 682.1mg Potassium: 617.9mg Carbohydrates: 12.5g Fiber: 7.6g Sugar: 1.8g Protein: 11.8g