Some people object to taking vows, but in the Bible you will find many great men of God directed by covenants, promises, vows and pledges. A carnal man refuses the discipline of such commitments. He says, “I want to be free. It is legalism.” There are many religious tramps in the world who will not be bound by anything. Now there are five vows I have in mind which we do well to make and keep. 1. Deal thoroughly with sin. 2. Never own anything- get rid of the sense of possessing. 3. Never defend yourself. 4. Never pass anything on about anybody else that will hurt him. 5. Never accept any glory. Remember that these five vows are not something you write in the back of your Bible and forget. They have got to be written in your own blood.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Dutch	Starch, Salad, Potato	4	Servings

INGREDIENTS

4	lg	Potato, yukon gold
		Vegetable or corn oil
1	ts	Salt, divided
1	ts	Pepper, divided
1	c	Balsamic vinegar
8	sl	Bacon
1 1/2	tb	Balsamic vinegar
1/2	lb	Frisee lettuce or gourmet greens
1	tb	Parsley, fresh, chopped
1	tb	Chives, chopped
1	tb	Thyme, fresh chopped
1		Granny Smith apple, cut into thin wedges
		Warm Goat Cheese Fondue
		Parsley Oil
		Chili Oil

INSTRUCTIONS

Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth
of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2
minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes
or until golden. Drain and place in a shallow pan. Bake at 375F for 10
minutes or until tender. Sprinkle diced potato and potato blocks with 1/2
teaspoon salt and 1/2 teaspoon pepper; cool. Boil 1 cup balsamic vinegar in
a heavy nonstick skillet until reduced to
1/2    cup; set aside. Cook bacon in skillet until crisp; remove bacon,
reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon and set
aside. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2
balsamic vinegar to reserved drippings, stirring balsamic dressing well.
Combine diced potato, bacon, frisee and next 3 ingredients in a large salad
bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly
on individual salad plates, stand potato blocks upright in center. Cut a
slit in top of potato blaock; insert 3 or 4 apple wedges into each slit.
Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired.
Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve
immediately. Yeild 4 servings
Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue,
Parsley Oil, and Chili Oil
Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g
Carbohydrate; 11mg Cholesterol; 750mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From:    terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date:    Mon, 9 Dec 1996 13:17:28 +0100

A Message from our Provider:

“We simply prepare ourselves. God fills us.”