Name: Chili Pasta Salad
Ingredients: 2 oz (1/2 cup) uncooked medium dried pasta shells; 1 cn (15 oz) vegetarian or turkey chili with beans; 1 cn (11 oz) whole kernel corn with red and green peppers, drained; 4 c Shredded romaine lettuce; 1/4 c Shredded cheddar cheese; 1/4 c Sliced green onions; Light sour cream; Corn chips; optional

Built into our law system is the idea of the equal toleration under the law of all religions. It is a short step in people’s thinking from equal toleration under the law to equal validity. The principle that all religions should be treated equally under the law and have equal rights does not carry with it the necessary inference that therefore all religions are valid. Even a cursory, comparative examination of the world’s religions reveals points of radical contradiction among them, and unless one is prepared to affirm the equal truth of contradictories, one must not be able to embrace this fallacious assumption.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian		4	Servings

INGREDIENTS

2	oz	(1/2 cup) uncooked medium dried pasta shells
1	cn	(15 oz) vegetarian or turkey chili with beans
1	cn	(11 oz) whole kernel corn with red and green peppers, drained
4	c	Shredded romaine lettuce
1/4	c	Shredded cheddar cheese
1/4	c	Sliced green onions
		Light sour cream
		Corn chips; optional

INSTRUCTIONS

Source: Low Fat No Fat Cooking
Cook pasta according to package directions; drain. In same pan, combine
pasta, chili and corn. Cook over medium heat until heated through (2-3
minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1
cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve
with sour cream and chips.
Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg
chol, 610 mg sodium (these are from the recipe, not with my substitution of
FF cheese). Posted to Digest eat-lf.v097.n191 by BunnyMama@aol.com on Jul
28, 1997

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”