Fusilli With Corn And Uncooked Tomato Sauce

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	Servings

INGREDIENTS

1 1/2	T	Red-wine vinegar
3	T	Olive oil, or to taste
1/2	c	Cooked corn kernels, cut
		from about 1
		ear of corn
1	lb	Tomatoes, seeded and chopped
		[the secret of this
		recipe is to use
		the ripest most
		flavorful ones]
1/4	c	Thinly sliced scallion
1/2	lb	Fusilli or other
		spiral-shaped pasta

INSTRUCTIONS

In a large bowl whisk together the vinegar, the oil, and salt and
pepper to taste and stir in the corn, the tomatoes, and the scallion.
In a kettle of boiling salted water cook the fusilli for 8 to 10
minutes, or until it is al dente, and drain it well. Transfer the
fusilli to the bowl and toss the mixture well.  Serves 2 (This recipe
can be doubled to serve 4).  Gourmet August 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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