Ziti With Asparagus, Peas And Lemon Cream

Is a Christian couple free to take steps to avoid ever having any children? The issue here is one of motive: Wrong motives for being childless: 1. The world is over-crowded. 2. The world is too corrupt. 3. “We don't like kids!” 4. “We want the money and time to spend on ourselves.” Right motives for being childless: 1. If there is good reason to believe the parents would pass on a genetically fatal disease. 2. If you are physically able to have kids but physically unable to raise and nurture them. 3. If children would impede a clear call to ministry (missionaries). 4. If you are financially unable to provide for them (but this is only legitimate for delaying the bearing of children, not for not having any at all, ever).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

1/2	c	Shelled fresh peas, about
		1/2 lb unshelled
1/2	lb	Asparagus, trimmed peeled
		and cut on the diagonal
		into 1-1/2" pieces
8	T	Unsalted butter
1 1/4	c	Heavy cream
1		Juice of lemon
1	t	Finely grated lemon rind
		Salt
		Freshly ground white pepper
1/2	lb	Ziti or tubular pasta
3		Hearts of Bibb or butter
		lettuce separated into
		leaves
1/2	c	Freshly grated Parmesan
		cheese

INSTRUCTIONS

(From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer, set over simmering water, and
steam, covered, for 3-5 minutes or until just tender. Remove and run
under cold water to stop further cooking. Drain and set aside.  Add the
asparagus to the vegetable steamer. Cover and steam for 3-5  minutes or
until just tender. Remove and run under cold water to stop  further
cooking. Drain and set aside.  Add asparagus to the vegetable steamer.
Cover and steam for 3-5  minutes or until just tender. Run under cold
water, drain and reserve.  In a large heavy skillet, melt the butter
over medium heat and whisk  in the cream. Bring to a boil, reduce the
heat, and simmer until  reduced by one-third. Add the lemon juice and
rind. Season with salt  and white pepper and keep warm.  Bring plenty
of salted water to a boil in a large casserole. Add the  ziti and cook
until just tender, al dente. Add 2 cups of cold water  to stop further
cooking. Drain thoroughly, and add to the lemon cream  together with
the peas, asparagus and Bibb lettuce and simmer until  the sauce
lightly coats the pasta and the lettuce has just wilted.  Add the
Parmesan and toss gently. Taste and correct the seasoning and  serve at
once.  Nutritional analysis per serving: 642.3 calories; 52.6 grams
total  fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams
carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“He who angers you, controls you!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 597 Calories From Fat: 464 Total Fat: 52.8g Cholesterol: 160.6mg Sodium: 1112mg Potassium: 262.8mg Carbohydrates: 8.6g Fiber: 1.6g Sugar: 2.1g Protein: 24.3g