Giving is not motivated by trying to convince people how "smart" and "responsible" and "enjoyable" it is to give...(rather we are to be) savoring and seeking the kingdom of God. Only the greater treasures of the kingdom of God can free us from clinging to the competing treasures of this world. Only the deeper satisfaction that comes from spending ourselves for others can defeat the sinfully natural impulse to use others for our own ends. And giving up ourselves for others can take place only when our own security needs have already been met in the Christ who spent Himself for us (2 Cor. 8:9). Hence, rather than focusing merely on more effective ways to advertise the benefits and obligations of giving, we need to pray for the pouring out of God's Spirit on His people. Instead of bigger fund-raising campaigns, we need a bigger picture of God.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Niger	Toohot03	16	servings

INGREDIENTS

15		Anchovies
3	ts	Cracked black peppercorns
1 1/2	c	Extra-virgin olive oil
1 1/2	c	Freshly-grated parmesan cheese
3		Eggs
2/3	c	Red wine vinegar
1/2	c	Fresh lemon juice
3	tb	Pureed garlic
1/4	c	Dry mustard
1	tb	Celery salt
1/2	ts	Tabasco sauce
1/2	ts	Worcestershire sauce
1		Sourdough or hearty French or Italian
		Bread loaf; with crust, diced for croutons
7	md	Romaine lettuce heads -; (7 to 8)

INSTRUCTIONS

Combine the anchovies, black pepper, and olive oil in a blender. Puree
about 5 minutes until very smooth. Add the grated parmesan and blend
briefly to combine. Measure and reserve 1 cup for use with croutons.
Bring a small saucepan of water to a boil. Place the refrigerated
eggs, one at a time, on a slotted spoon and into the boiling water.
Cook
1 1/2    minutes, remove and reserve. Place the vinegar, lemon
juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs
in a large bowl, and whisk in the anchovy mixture. Whisk until well
combined. The dressing may be refrigerated at this stage. In a large
bowl, combine the reserved anchovy mixture with the diced bread and
toss to coat. Heat a large dry cast-iron skillet over medium-high and
cook the croutons, stirring constantly, until golden and crisp. Wash
and dry the lettuce and break into bite-sized pieces. Place in a
large salad bowl along with the dressing and toss well. Add the
toasted croutons, toss again, and serve. This recipe yields 16 to 20
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6269 broadcast
04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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