Name: Celery Salad a la Grecque
Ingredients: 2 c Water; 1/4 c Lemon juice; 3 tb Olive oil; 1 ts Garlic, crushed; 3/4 ts Salt l/2 tsp. tarragon leaves, crushed; 2 c Celery, cut in l l/2 inch x 1/4 inch pieces; 1 c Carrots, cut 1 I/2 inch x; 1/4 Inch pieces; 1 c Sweet red bell pepper strips; 1 sm Onion, quartered

Paul does not say that woman must not preach in public because he regards her as less pious, less zealous, less eloquent, less learned, less brave, or less intellectual, than man. Those who advocate woman’s rights have a continual tendency to confuse this issue, claiming that the apostle, when he says that woman must not do what man does, meant to disparage her sex. This is a sheer mistake. You will search in vain for any disparagement of the qualities and virtues of the female sex; and we may at this place properly disclaim all such intention also. Woman is excluded from this masculine task of public preaching by Paul, not because she is inferior to man, but simply because her Maker has ordained for her another work which is incompatible with the public preaching and teaching of the Word.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Vegetables	1	Servings

INGREDIENTS

2	c	Water
1/4	c	Lemon juice
3	tb	Olive oil
1	ts	Garlic, crushed
3/4	ts	Salt l/2 tsp. tarragon leaves, crushed
2	c	Celery, cut in l l/2 inch x 1/4 inch pieces
1	c	Carrots, cut 1 I/2 inch x
1/4		Inch pieces
1	c	Sweet red bell pepper strips
1	sm	Onion, quartered

INSTRUCTIONS

Celery Salads are easy make aheads
Whether fixing family meals or planning a party menu, consider these easy
to prepare celery salads. Crisp, colorful and quick, these salads can be
made ahead, and to save time, start with fresh cut celery available at
produce departments. Celery Salad a la Greece tastes best when it's made
several hours or a day before. To tenderize the vegetables, first simmer in
a seasoned mixture of lemon juice, olive oil and tarragon. Reduce the
liquid. Refrigerate and use as a flavorful vegetable marinade. Take the sa
lad from the refrigerator, stir and serve. Or try a crunchy celery, carrot
and water chestnut salad. Julienne or slice celery and carrots before
lightly cooking. Toss with sliced water chestnuts and a fragrant dressing
of olive oil and cider vinegar blended with Dijon mustard. Serve
immediately or marinate.
In a medium saucepan, combine water, lemon juice, oil, garlic, salt and
tarragon; bring to a boil. Add celery, carrots, red pepper and onion; bring
to a boil; reduce heat and simmer, uncovered, until vegetables are crisp
tender, 1012 minutes. Remove from heat; using a slotted spoon, transfer the
vegetables to a serving bowl. Place the saucepan over high heat; boil the
liquid until it is reduced to l/2 cup; pour liquid over vegetables; cover
and refrigerate 4 hours or overnight before serving. Makes 4 portio ns,
about 3 l/2 cups
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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