God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal.
MARINADE
BELGIAN ENDIVE SALAD
Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
sugar. Cover and shake well. Set aside.
Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large
knife, cut each endive lengthwise from endive tips to base, cutting to but
not through the base. Turn endive a quarter turn and cut lengthwise again.
This now forms 4 large "petals." Cut each quarter lengthwise again to form
8 "petals" that are still held intact by the base.
Run cold water into center of each endive. Drain. Arrange in a shallow
dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning
marinade over endive twice. Remove endive from marinade with a slotted
spoon. Drain on paper towels, patting gently to remove excess marinade.
On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms
over endive. Decorate endive "petals" with fresh herbs and flowers to
resemble a flower arrangement. Arrange ginger on each endive near base.
Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each
tomato half in half again, lenghtwise. Fit a tomato quarter over base of
each endive to form a "vase."
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and Home of Kook-Net 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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