Name: Ensalada Catalana
Ingredients: 1 md Eggplant; 3 md Green peppers; 3 md Onions; 3 md Tomatoes; 2 7 oz cans artichoke hearts; 6 ts Olive oil; 2 Cloves garlic; minced; 1/4 c Chopped parsley; 2 tb Capers in vinegar; 1/8 ts White pepper; 1/4 ts Salt; 2 Lemons; 1 Hard-boiled egg

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Eggs	Catalan	Diabetic	18	Servings

INGREDIENTS

1	md	Eggplant
3	md	Green peppers
3	md	Onions
3	md	Tomatoes
2		7 oz cans artichoke hearts
6	ts	Olive oil
2		Cloves garlic; minced
1/4	c	Chopped parsley
2	tb	Capers in vinegar
1/8	ts	White pepper
1/4	ts	Salt
2		Lemons
1		Hard-boiled egg

INSTRUCTIONS

Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion,
and tomatoes in a covered dish and roast for 60 minutes. Allow the
vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.
Heat 1 teaspoon of the olive oil in a small skillet and saut. the garlic
for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the
lemons and add the juice to the remaining oil. Mix this well with the
garlic; then pour over the vegetables. Toss gently to coat and refrigerate
before serving. Garnish with sliced egg.
18 servings/Serving size: 1/2 cup
Recipe for Saturday, 4/18/98
Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hard-boiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook How to Cook for
People with Diabetes.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Exchanges: Vegetable Exchange -- 1 Fat Exchange -- 1/2 Calories -- 51
Calories from Fat -- 18 Total Fat -- 2g Cholesterol -- 15mg Sodium -- 58mg
Carbohydrate -- 8g Dietary Fiber -- 1g Protein -- 2g
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/19/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 19, 1998

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