Altar call evangelism rarely produces lasting fruit. While the initial statistics are often impressive, the numbers of those who bear the biblical marks of regeneration are usually minute in comparison. D. A. Carson calls attention to this disturbing pattern in his book, A Call for Spiritual Reformation: “To what extent do those who profess faith at world-class evangelistic meetings actually persevere, over a period of five years from their initial profession of faith? When careful studies have been undertaken, the most commonly agreed range is 2 percent to 4 percent; that is, between 2 percent and 4 percent of those who make a profession of faith at such meetings are actually persevering in the faith five years later, as measured by such external criteria as attendance at church, regular Bible reading, or the like” (Baker, 1992, p. 24).

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	Salads, Vegetables, Pulses	4	Servings

INGREDIENTS

1		(1-to-1 1/4 lb) celery root aka celeriac
1	c	French green lentils
6	tb	Olive oil
3	tb	White wine vinegar
1 1/2	ts	Minced garlic
1	ts	Minced fresh rosemary
		Large pinch of ground nutmeg
1/2	c	Crumbled blue cheese

INSTRUCTIONS

Cook celery root in pot of boiling salted water until tender, about 45
minutes.  Drain, cool and peel.  Cut enough of root into 1/4 inch cubes to
yield 1 1/2 cups.
Cook lentils in pot of boiling salted water until just tender but still
firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.
Season with salt and pepper; add cheese.
Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead.
Let stand at room temperature. Toss occasionally.)
From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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