Garlic-basil Dressing – We Love God!

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1		Clove garlic
1		Shallot
2	T	Red wine vinegar*, or
		water see note 1
		1/2 te easpoons salt\|
1/8	t	Freshly ground black pepper
2	T	Dijon mustard
1	T	Sugar
3/4	c	Canola, corn or vegetable
		oil
15		Fresh basil leaves

INSTRUCTIONS

Turn on the processor with the steel blade and drop the garlic and
shallot down the feed tube onto the spinning blade to mince. Add the
vinegar, salt, pepper, mustard and sugar. With the processor running,
slowly drizzle in the oil. Add the basil leaves and coarsely chop  with
several on/off pulses.  *Note: If you need the salad to remain bright
green, eliminate the  vinegar altogether and substitute water.  Notes:
Recipe courtesy of Shirley O. Corriher, "Cookwise"  Recipe by: Cooking
Live Show #CL9084  Posted to MC-Recipe Digest by "Angele and Jon
Freeman"  <[email protected]> on Apr 4, 1998

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“Jesus: more relevant than we could ever comprehend”