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

That which distinguishes man from the animal kingdom is the imago Dei, the image of God. The image of God has traditionally been identified with such things as rationality, self-consciousness, the exercise of dominion, and moral conscience. However, we must be careful in defining the image of God in wholly functional terms. The image of God is as much a state as it is a capacity. The image is not to be conceived as an end in a process whereby an unborn entity progresses into personhood. The image is a given, not a goal to which the fetus moves in its physiological development. No one denies that the fetus develops. But this development is not from non-person to part-person to full-person, but rather from full-person to the consummate expression and experience of all that personhood entails.

Sam Storms

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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