This, then, is how Jesus made atonement – how He paid it all. The punishment which was due to us He voluntarily received. The death which was the wages of our sin He underwent. The stripes with which we deserved to be beaten fell upon His willing back. The chastisement which was owing us was borne by Him. The price we would have paid by endless suffering He paid by an infinite sacrifice. It should have been I who cried out, “My God, my God, why hast thou forsaken me?” It should have been He who said: “I am persuaded that nothing shall separate me from the love of God.” Because Jesus paid it all, it was He who was forsaken and we who never shall be. Because He drank the full cup of divine wrath, we shall never taste it. “There is therefore now no condemnation to them that are in Christ Jesus.”

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Salads, Vegetables, Vegetarian	1	Batch

INGREDIENTS

1	cn	(15 1/2 oz.) tiny whole Blue Lake stringless green beans
1	cn	(15 oz.) Belgian baby carrots, extra tiny
1	cn	(15 oz.)tiny whole beets
6		Green onions, diced (white and green both)
1		Cucumber, peeled and diced
1/2	c	Lemon juice
1/2	c	Tarragon vinegar
3/4	c	Olive oil
		Grated peel of one lemon
2		Cloves garlic, minced
		Salt to taste
		Freshly ground coarse pepper to taste

INSTRUCTIONS

SALAD
DRESSING
Dump canned vegetablaes into a colander; drain well.
Make dressing, reserving half for future use. Add remaining half to
vegetables and toss well. Chill and serve on Bibb lettuce. Garnish
with a sprig of parsley and sprinkle with some whole wheat croutons.
Serve with reserved dressing alongside in a cruet.
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL.  Source unknown.  Formatted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

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