[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce12	2	servings

INGREDIENTS

1	c	Cooked rice; cold
1	ts	White wine vinegar
1	tb	Chopped mint
1	tb	Diced shallots
3/4	c	Crumbled feta cheese -; (about 6 to 8 ozs)
2	tb	Olive oil
		Salt; to taste
		Freshly ground black pepper; to taste
4		Grape leaves in brine; rinsed
		=== TOMATO VINAIGRETTE ===
1/2	c	Diced tomatoes
2	tb	Diced shallots
1/4	c	Olive oil
2	tb	Chopped parsley
		Salt; to taste
		Freshly ground black pepper; to taste

INSTRUCTIONS

For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive
oil, parsley and season to taste. Set aside. In a small bowl combine the
rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out
the four grape leaves and divide the filling among the leaves, making a
small pile in the center of the leaves. Fold the end of the leaf over the
filling, fold over the sides, and roll the leaves up. Place on a small
plate and drizzle with the vinaigrette. This recipe yields 2 appetizer
portions.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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