Fusilli With Corn And Uncooked Tomato Sauce

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	Servings

INGREDIENTS

1 1/2	T	Red-wine vinegar
3	T	Olive oil, or to taste
1/2	c	Cooked corn kernels, cut
		from about 1
		ear of corn
1	lb	Tomatoes, seeded and chopped
		[the secret of this
		recipe is to use
		the ripest most
		flavorful ones]
1/4	c	Thinly sliced scallion
1/2	lb	Fusilli or other
		spiral-shaped pasta

INSTRUCTIONS

In a large bowl whisk together the vinegar, the oil, and salt and
pepper to taste and stir in the corn, the tomatoes, and the scallion.
In a kettle of boiling salted water cook the fusilli for 8 to 10
minutes, or until it is al dente, and drain it well. Transfer the
fusilli to the bowl and toss the mixture well.  Serves 2 (This recipe
can be doubled to serve 4).  Gourmet August 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”