Why the Holy Spirit should be restricted so that He can only be at work at the moment a sermon is delivered and not in the thoughtful and prayerful preparation beforehand, I don’t know. The same mistake was made by an actual preacher who used to prepare the first half of his sermons and then freewheel the second half, wishing to “depend on the Holy Spirit for inspiration.” One astute lady listening to him one day was perplexed by the change that took place halfway through the sermon. Afterwards she asked the preacher what happened. So he explained his method to which she replied, “That is strange. You are a better preacher than the Holy Spirit!”

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Entertain, Cocktail, Appetizers, Vegetables	8	Servings

INGREDIENTS

3	lg	Cucumbers
2	ts	Salt
1	lg	Onion; quartered; sliced
2	tb	Salad oil
1/4	ts	Black pepper
1/4	ts	Sugar
2/3	c	Vinegar

INSTRUCTIONS

YIELD: 6-8 SERVINGS
Peel cucumbers and slice very thin.  Place in layers in shallow bowl,
sprinkling salt between layers. Cover with a plate and weight the plate
down with a heavy object. Allow to stand at room temperature for about 2
hours.  Drain well, gently pressing liquid from the cucumbers with palms of
hands.  Put in large jar with tight-fitting cover and add onions. Combine
oil, pepper, sugar and vinegar; stir well and pour over cucumbers and
onions.  If dressing does not cover the vegetables, add vinegar until it
does.  Chill for 12 hours before serving. Excellent with beef. Yield: 6 to
8 servings as a condiment; double the recipe for a cocktail party for about
20.  MM Wrenn
The Southern Living Cookbook
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97

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