Name: Celery-Apple Salad with Currants
Ingredients: 1/2 c Dried currants; 1 Large Head celery; 2 Golden Delicious apples; 6 Pale green celery leaves; 4 Parsley sprigs; 10 Walnuts; cracked in large pieces; 2 tb Walnut oil; Lemon juice Champagne vine; Salt; Freshly ground pepper

Confession is: 1. Ceasing to deceive ourselves – 1 John 1:8. 2. Ceasing to continue the defense mechanisms of denial, avoidance, distortion, cover-up. 3. Calling sin “sin.” Calling a spade a spade! 4. To recognize, admit, acknowledge, concede and declare our guilt of sin. 5. Part of repentance. A change of mental attitude leading to changed behavioral action. 6. Inclusive of asking forgiveness for wronging another person. 7. Inclusive of restitution – Num. 5:7; Lk. 19:8

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Salads, Fruits	6	Servings

INGREDIENTS

1/2	c	Dried currants
1		Large Head celery
2		Golden Delicious apples
6		Pale green celery leaves
4		Parsley sprigs
10		Walnuts; cracked in large pieces
2	tb	Walnut oil
		Lemon juice Champagne vine
		Salt
		Freshly ground pepper

INSTRUCTIONS

OR
IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to
soften while you cut the celery and apples. When they're soft, after 10
minutes or so, drain them and squeeze out the water. Separate the stalks of
celery and peel the tougher outer stalks. Slice the celery into thin
pieces, straight across or at an angle. Cut the apples into quarters or
sixths if they're large and thinly slice them crosswise. Finely chop the
celery leaves and the parsley and crack the nuts. Combine the celery,
apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them
with just enough walnut oil to coat everything lightly. Add the lemon juice
or vinegar to taste, salt lightly, season with pepper and toss again.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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