Oh, you are not dealing with trifles when you are dealing with the love of God to you. It is not a spare corner of the heart of God that He gives to you, as you may give a little love to the criminals in the jails, but the great, inconceivably vast heart of God belongs as much to every Christian as if there were not another being in the world for God to love! Even as Jehovah loves His Only-begotten, so does He love each one of His children.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Cup

INGREDIENTS

1/8	c	Picked ginger; (available in the Oriental section of most large supermarkets as well as in specialty stores)
1/4	c	Soy sauce
1/2	c	Vegetable
2	tb	Chopped fresh parsley
1	tb	Sugar; or to taste
1/3	c	Red wine vinegar

INSTRUCTIONS

This recipe comes from the February 1998 copy of Yankee magazine. It is
very good, and going to become one of our favorite's.
This lively dressing goes well with flavorful greens such as watercress,
arugula, and mizuna, as well as mixed lettuces. It's also tasty as a
marinade for cooked vegetables, including beets, carrots, and broccoli.
1. Place all ingredients in blender and process for 1 minute.
2. refrigerate, covered, until chilled, about 1 hour.
3. Toss with salad and serve.
Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 5, 1998

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”