Though still set apart, retaining all His holiness and deity, God in His infinite wisdom became a man that first Christmas morning and chose to dwell intimately and personally amongst His creation. The God who created stars larger than our earth’s orbit and ten million times brighter than our sun, created the womb where He would grow and the manger where He would lay. The God who dwelt in perfect glory through eternity past would be wrapped in swaddling cloths to share space with barnyard animals. The God who deserved every right to born in a palace to royal people, humbled Himself and chose Bethlehem and a poor betrothed teenage couple named Mary and Joseph. Most humiliating was the fact that God, though without sin, took on human flesh with all its weaknesses and problems and chose to dwell among sinners.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Vegetables	1	Servings

INGREDIENTS

2	c	Water
1/4	c	Lemon juice
3	tb	Olive oil
1	ts	Garlic, crushed
3/4	ts	Salt l/2 tsp. tarragon leaves, crushed
2	c	Celery, cut in l l/2 inch x 1/4 inch pieces
1	c	Carrots, cut 1 I/2 inch x
1/4		Inch pieces
1	c	Sweet red bell pepper strips
1	sm	Onion, quartered

INSTRUCTIONS

Celery Salads are easy make aheads
Whether fixing family meals or planning a party menu, consider these easy
to prepare celery salads. Crisp, colorful and quick, these salads can be
made ahead, and to save time, start with fresh cut celery available at
produce departments. Celery Salad a la Greece tastes best when it's made
several hours or a day before. To tenderize the vegetables, first simmer in
a seasoned mixture of lemon juice, olive oil and tarragon. Reduce the
liquid. Refrigerate and use as a flavorful vegetable marinade. Take the sa
lad from the refrigerator, stir and serve. Or try a crunchy celery, carrot
and water chestnut salad. Julienne or slice celery and carrots before
lightly cooking. Toss with sliced water chestnuts and a fragrant dressing
of olive oil and cider vinegar blended with Dijon mustard. Serve
immediately or marinate.
In a medium saucepan, combine water, lemon juice, oil, garlic, salt and
tarragon; bring to a boil. Add celery, carrots, red pepper and onion; bring
to a boil; reduce heat and simmer, uncovered, until vegetables are crisp
tender, 1012 minutes. Remove from heat; using a slotted spoon, transfer the
vegetables to a serving bowl. Place the saucepan over high heat; boil the
liquid until it is reduced to l/2 cup; pour liquid over vegetables; cover
and refrigerate 4 hours or overnight before serving. Makes 4 portio ns,
about 3 l/2 cups
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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