How many millions of sins in every one of the elect, every one of which is enough to condemn them all, hath this love overcome! What mountains of unbelief doth it remove! Look upon the conduct of any one saint, consider the frame of his heart, see the many stains and spots, the defilements and infirmities with which his life is contaminated, and tell me whether the love that bears with all this is not to be admired. And is not the same towards thousands every day? What streams of grace, purging, pardoning, quickening, assisting, do flow from it every day! This is our Beloved.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			6	Servings

INGREDIENTS

3	c	Cubed cooked chicken
1	cn	(14 oz) artichoke hearts; drained, quartered
2	c	Broccoli florets; cooked, tender crisp
4		Green onions; chopped
		Salt and fresh ground pepper to taste
3/4	c	Low-Fat plain yogurt
1	ts	Fresh dill; minced
1/2	ts	Sugar
1/2	ts	Salt
1/2	ts	Fresh ground pepper
1	tb	Safflower oil
2	tb	Lemon juice
1	tb	Tarragon or other herb-flavored vinegar
1/2	c	Cucumbers; seeded, chopped
2		Green onions; minced

INSTRUCTIONS

YOGURT DRESSING
1. In large bowl, combine chicken, artichokes, broccoli, onions, salt and
pepper to taste. Cover and refrigerate.
2. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper,
oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and
refrigerate.
3. Mix Salad with dressing just before serving.
215    calories per serving Posted to KitMailbox Digest by
JeannePie@aol.com on Jul 22, 1997

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”