CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Salads, Vegetables, Healthy and, Vegetarian	8	Servings

INGREDIENTS

3	lg	Cucumbers
1/2	ts	Salt
2	c	Plain yogurt
2	ts	Rice wine vinegar
1/8	ts	White pepper
1/2	ts	Sugar
1/4	c	Fresh mint, chopped
2	tb	Fresh parsley, chopped

INSTRUCTIONS

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for
half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow
to drain for half an hour. In a glass or pottery serving bowl, combine
yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate
if not served at once.
Serving Ideas : Serve chilled or at room temperature.
Recipe by: Elizabeth Powell Posted to Kitmailbox by Kitchen PATh
<phannema@wizard.ucr.edu> on Jun 26, 1997

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg