Name: Bleu Cheese and Bacon Potato Salad
Ingredients: 3 lb New potatoes; peeled; 1/3 c Dry white wine; 1/3 c Chicken broth; 1/3 c Minced parsley; 1/3 c Sliced scallions; 8 oz Bleu cheese; 3/4 c Vinaigrette dressing; 1/4 lb Bacon; fried and crumbled; Salt to taste; Pepper to taste

In addition to the outward general call to salvation, which is made to everyone who hears the Gospel, the Holy Spirit extends to the elect a special inward call that inevitably brings them to salvation. The external call (which is made to all without distinction) can be, and often is, rejected; whereas the internal call (which is made only to the elect) cannot be rejected; it always results in conversion. By means of this special call the Spirit irresistibly draws sinners to Christ. He is not limited in His work of applying salvation to man's will, nor is He dependent on man's cooperation for success. The Spirit graciously causes the elect sinner to cooperate, to believe, to repent, to come freely and willingly to Christ. God's grace, therefore, is invincible; it never fails to result in the salvation of those to whom it is extended.

H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Salad	8	Servings

INGREDIENTS

3	lb	New potatoes; peeled
1/3	c	Dry white wine
1/3	c	Chicken broth
1/3	c	Minced parsley
1/3	c	Sliced scallions
8	oz	Bleu cheese
3/4	c	Vinaigrette dressing
1/4	lb	Bacon; fried and crumbled
		Salt to taste
		Pepper to taste

INSTRUCTIONS

Steam new potatoes, let them cool slightly, and quarter them. In a large
bowl, combine warm potatoes with wine, chicken broth, parsley and
scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add
vinaigrette dressing and toss mixture gently. Chill overnight. Transfer
salad to a salad bowl. Sprinkle with crumbled bacon and serve at room
temperature.  Yield: 8 servings.
KIM EUBANKS (MRS. ROBERT, III)
REFRIGERATE OVERNIGHT.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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