Avocado And Tomatillo Salad With Croutons

So how does a person shut down conscience? Two ways: misinform it. Conscience is not a law; conscience is a mechanism. You can shut down pain, right? You can shut down pain; just take drugs. Mask pain. If you mask pain, you mask the reality that you’re doing some damage. You can mask conscience by misinforming it. How do you do that? You take the true law of God, which is written in Scripture and written in the human heart, and you basically eliminate it, denounce it, diminish it, remove it, and replace it with another law; and if you do this generationally you’ll eventually raise generations of people whose conscience is now informed by lies. The other thing you can do to shut down the conscience is just think you shouldn’t feel guilty. Let psychology take you off-the-hook: “You shouldn’t feel bad about yourself. You’re wonderful. You’re the best. You can be anything you want to be. You’re heroic. You’re a good person. You ought to be able to do whatever you want. You live any way you want. Don’t let anybody make you feel guilty for anything.” Just keep driving all efforts against the normal work of the conscience and misinform the conscience and you’ve turned the beast loose. This society in which we live today has been doing that damage for decades, for decades.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot01	1	Servings

INGREDIENTS

1/3		Loaf Crusty French, Italian
		or
		Sourdough bread
2		Avocados, peeled and seeded
1		Basket Cherry tomatoes
		washed and stemmed
		red yellow or both
2		Cilantro leaves, washed
5		Tomatillos, wash peel core
1	T	Fresh lime juice
2	T	White vinegar
1	t	Salt
1/2	t	Freshly-ground black pepper
1		Scallions, washed sliced
		thin
4		Lettuce leaves, for lining
		plates
1/2	c	Olive oil

INSTRUCTIONS

Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2
tablespoons olive oil and add bread cubes shaking to lightly coat.
Sprinkle with salt and fresh ground pepper to taste, reduce heat to
medium low and toast croutons shaking occasionally for 15 minutes.
Remove from heat and cool to room temperature. Dice the avocados in
3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add to
avocados along with cilantro leaves. In a blender or mini chopper,
place tomatillos, lime juice, vinegar, the remaining 2 tablespoons
olive oil, salt, black pepper and blend well to make dressing.  Lightly
toss avocados, tomatoes and cilantro with dressing and when  almost
mixed add croutons, continue tossing until evenly mixed. Serve  salad
immediately on lettuce lined plates with sliced scallions  sprinkled on
top. This recipe yields ? servings.  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6133 broadcast  08-20-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  08-21-1996  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2768 Calories From Fat: 1476 Total Fat: 169.6g Cholesterol: 0mg Sodium: 5120.9mg Potassium: 2355.3mg Carbohydrates: 271.4g Fiber: 35.8g Sugar: 15.1g Protein: 56.9g