We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Salads	6	Servings

INGREDIENTS

1/4	c	Plus 1T sour cream
1/4	c	Buttermilk
1	tb	Cider vinegar
1	ts	Worcestershire sauce
		2-4 dashes hot sauce
1 1/4	ts	Sugar
1	ts	Celery seed
1/2	ts	Salt
1/2	ts	Freshly ground pepper
1	lb	Cabbage (1 small head)
6	tb	Chopped red onion
1/4	c	Chopped parsley
2	tb	Chopped fresh basil (OPT)

INSTRUCTIONS

In a small bowl, whisk together the sour cream, buttermilk, vinegar,
Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.
Remove the tough outer leaves from the cabbage and discard. Quarter the
cabbage; cut out the core. Using a mandoline or a thin sharp knife, slice
the cabbage lengthwise into 1/4-inch wide shreds.
In a large bowl, toss the cabbage with the red onion, parsley, and the
dressing.  At this point the slaw can be refrigerated for up to 1 hour
before serving.  Add the basil, if desired, at the last minute.
Nutritional info per serving: 59 calories; 1.9 G protein; 2.8 G fat; 7.4 G
carbohydrate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”