The next time someone comes up to you and says, “I don’t really believe Jesus died on the cross,” you may wish to respond (in love!) in the following manner: “Let’s conduct an experiment. We’ll put you through so much stress that you actually begin to sweat drops of blood. We’ll beat you in the face. We’ll keep you awake one night due to intense sorrow and then another night due to lengthy legal trials. During this time you will receive no food or water. Then we’ll repeatedly beat you with a whip containing sharp bones and metal balls on the end of each strand. Your skin will be shredded, your muscles will be torn, your organs will be lacerated and you will experience extensive blood loss. We’ll place a crown of thorns of your head and then use the wooded sceptre we placed in your hand to beat you some more. Then we’ll place a heavy beam weighing 75-125 pounds on your back and force you to carry it to your place of execution. When at the site, we’ll drive 5-7 inch nails through your wrists and ankles. We’ll let birds of prey tear at your body as you suffocate in excruciating pain for six hours on the cross. Then, we’ll pierce you in the side with a 6-foot infantry spear, puncturing your heart, and watch the emission of both blood and water. Finally we will place you in a tomb, tightly wrap your body in pungent spices and cover your face, and permit you no medical attention. Would you like to undergo the experiment? Do you think you could survive?”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Salads, Mexican, Pork	6	Servings

INGREDIENTS

6	md	Tomatoes
2		Ripe avacados
2	ts	Lemon juice
2	ts	Salt
1	sm	Onion, chopped finely
1	cn	Green California chiles, chopped
1		Bottled wax pepper, chopped very fine
1/2	ts	Wax pepper juice
4		Bacon slices, crisp-cooked and crumbled
		Bed or lettuce for tomatoes

INSTRUCTIONS

RECIPE BY CATE VANICEK
Fry 4 slices of bacon until crips, drain on paper towel, then crumble
bacon.
Remove tomato navel, core tomatoes, scoop out inside centers and chop
finely.
Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn
the tomatoes upside down on paper towels to drain, then place in
refrigerator and chill.
Add onion, diced green chilies, lemon juice, and the remaining salt to the
chopped tomato.  Mix and chill.
When it is time to serve the salad, mash the avacado mixture and stir into
the tomato mixture.  Do not allow to stand, or the avacaos will darken.
Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
and top them with the crumbled bacon.
Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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