Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Cucumbers, Fish – salm, Fish – salm	3	Servings

INGREDIENTS

3	oz	Thin spaghetti; cooked, drained, rinsed under cool water, and drained again (up to 4)
1/2		Cucumber; quartered/sliced
3	lg	Sprigs fresh dill
1	c	Leaf lettuce; torn bite-size
1		Or 2 green onions with some of tops; sliced
3	oz	Smoked salmon; flaked (up to 4)
1/4	c	Fat free or low fat sour cream
2	tb	Fat-free yogurt; (plain)
1	tb	Lemon juice
1		Tomato; in wedges
		Fresh parsley sprigs

INSTRUCTIONS

DRESSING
GARNISH
Cook pasta in boiling salted water. Meanwhile, combine rest of salad
ingredients in medium bowl, reserving a few flakes of salmon to use as
garnish. In small bowl, combine dressing ingredients. Mix cooled pasta with
rest of salad ingredients. Add dressing and toss lightly to mix. Garnish
with reserved salmon flakes, tomatoes and parsley. Chill. Remove from
refrigerator 10 minutes before serving time.
Serving Ideas : Serve with bread for a light summer meal.
Recipe by: Bobbie Banghart original
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com> on
Jan 10, 1998

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