Name: Fusilli with Corn And Uncooked Tomato Sauce
Ingredients: 1 1/2 tb Red-wine vinegar; 3 tb 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

We ought to regard the church not as a luxurious hostelry where Christian gentlemen may each one dwell at ease in his own inn, but as a barracks in which soldiers are gathered together to be drilled and trained for war. We should regard the church not as an association for mutual admiration and comfort, but as an army with banners, marching to the fray, to achieve victories for Christ, to storm the strongholds of the foe, and to add province after province to the redeemer’s kingdom.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	servings

INGREDIENTS

1 1/2	tb	Red-wine vinegar
3	tb	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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