What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Sicilian	Salads, Main dish, Vegetables	6	Servings

INGREDIENTS

2	cn	Garbanzo beans (20 oz. each)
4	ts	Mint, fresh, finely
		Chopped
1/4	lb	Salami, cut into thin strips
3	x	Onions. green, thinly sliced
1	cn	Chopped pimiento 2 oz, drain
1	tb	Chives, chopped
1	tb	Parsley, chopped
3	lg	Cloves garlic, pressed
1/4	ts	Salt
1	ts	Marjoram, fresh, chopped
1	ts	Basil, fresh, chopped
1	ts	Thyme, fresh, chopped
1/4	c	Olive oil
1	tb	Lemon juice
1	c	Provolone cheese, cubed

INSTRUCTIONS

Rinse beans with cold water, drain. Put in large bowl. Add salami, green
onions, pimiento. Toss to blend, set aside. Place all other ingredients
except cheese in screw top jar. Cover tightly, shake to blend. Pour over
bean mixture, toss gently to combine. Cover, refrigerate at least 3 hours.
Before serving, toss again. Sprinkle with cheese. When fresh herbs are out
of season, use fresh parsley and mint, which are usually available, along
with frozen chives. For other herbs, substitute frozen or dried versions,
about one third the amount of fresh herbs called for in the recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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