It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Salads	4	Servings

INGREDIENTS

2	c	Water
1	c	Couscous, uncooked
1 1/2	c	Cherry tomato halves
1/2	c	Finely chopped fresh parsley
8 1/2	oz	Medium shrimp in water, (2 cans) drained
5	tb	Fresh lemon juice
3	tb	Olive oil
1/2	ts	Grated lemon rind
1/2	ts	Pepper
1/4	ts	Salt

INSTRUCTIONS

Bring water to a boil in a medium saucepan; stir in couscous. Remove from
heat, and let stand, covered, 5 minutes; fluff with a fork. Uncover and let
cool 10 minutes.
Combine cooked couscous, cherry tomato, parsley, and shrimp in a large
bowl; toss gently.
Combine lemon juice and next 4 ingredients in a bowl; stir with a wire
whisk. Add to couscous mixture; toss to coat. Yield: 4 servings (serving
size: 1-1/2 cups).
Per serving: 347 Calories; 12g Fat (30% calories from fat); 19g Protein;
41g Carbohydrate; 92mg Cholesterol; 241mg Sodium
Serving Ideas : Serve chilled or at room temperature.
Recipe by: Cooking Light, Jan/Feb 1994, page 72
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.

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