God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
But what is the meaning of the phrase “on the Lord’s Day?” In one sense, it may be said that every day of the week belongs to the Lord, and so might be called the “Lord’s day.” But John [in Revelation 1:10] is referring to something more specific. He does not speak merely of “a” day that has been consecrated to the Lord. Instead he speaks of “the” Lord’s Day. That one day that may be called “the Lord’s Day” was the day in which He proved to the world that He was Lord. On one particular day, Jesus made the universe understand that He was Lord of all. That day was the day of His resurrection. On that day, he conquered the last of the sinner’s enemies, which is death. On the first day of the week, he showed that his power could overcome all enemies, even death itself. That day is “the Lord’s Day.”
O. Palmer Robertson
Belgian Endive Salad
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Belgian
Salads, Cyberealm
4
Servings
INGREDIENTS
1/3
c
White Wine Vinegar
2/3
c
Olive Oil
1/2
ts
Salt
1/2
ts
Sugar
4
3 ounce Belgian Endives
Assorted Wild or Pickled
Mushrooms
Assorted fresh herbs and
Pesticide-free edible
Flowers
Pickled Ginger, sliced
1
Plum Tomato
INSTRUCTIONS
MARINADE
BELGIAN ENDIVE SALAD
Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
sugar. Cover and shake well. Set aside.
Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large
knife, cut each endive lengthwise from endive tips to base, cutting to but
not through the base. Turn endive a quarter turn and cut lengthwise again.
This now forms 4 large "petals." Cut each quarter lengthwise again to form
8 "petals" that are still held intact by the base.
Run cold water into center of each endive. Drain. Arrange in a shallow
dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning
marinade over endive twice. Remove endive from marinade with a slotted
spoon. Drain on paper towels, patting gently to remove excess marinade.
On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms
over endive. Decorate endive "petals" with fresh herbs and flowers to
resemble a flower arrangement. Arrange ginger on each endive near base.
Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each
tomato half in half again, lenghtwise. Fit a tomato quarter over base of
each endive to form a "vase."
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and Home of Kook-Net 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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