Name: German Potato Salad
Ingredients: 8 Medium potatoes (2-3/4 lb); 6 Green onions *; 1/2 c Chicken broth; 2 tb Olive oil; 1 tb Wine vinegar; 1/2 ts Dry mustard; 1/4 ts Celery seeds; Salt to taste; Fresh ground pepper to taste; 1/2 c Low-fat sour cream -OR-; 1/2 c Plain yogurt; 2 tb Minced fresh dill -OR-; 1 ts Dried dill

Biblically, it is the divine judgment upon sin and sinners. It does not merely mean that it is a casual response by God to ungodliness, but carries the meaning of hatred, revulsion, and indignation. God is by nature love (1 John 4:16), however, in His justice He must punish sin. The punishment is called the wrath of God. It will occur on the final Day of Judgment when those who are unsaved will incur the wrath of God. It is, though, presently being released upon the ungodly (Rom. 1:18-32) in the hardening of their hearts. Wrath is described as God’s anger (Num. 32:10-13), as stored up (Rom. 2:5-8), and as great (Zech. 7:12). The believer’s deliverance from God’s wrath is through the atonement (Rom. 5:8-10). “For God has not destined us for wrath, but for obtaining salvation through our Lord Jesus Christ” (1 Thes. 5:9).

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	German	Salads	6	Servings

INGREDIENTS

8		Medium potatoes (2-3/4 lb)
6		Green onions *
1/2	c	Chicken broth
2	tb	Olive oil
1	tb	Wine vinegar
1/2	ts	Dry mustard
1/4	ts	Celery seeds
		Salt to taste
		Fresh ground pepper to taste
1/2	c	Low-fat sour cream -OR-
1/2	c	Plain yogurt
2	tb	Minced fresh dill -OR-
1	ts	Dried dill

INSTRUCTIONS

* Use white part and some green, chopped.
======================================================= ==================
In boiling water over medium heat, cook potatoes in their skins until
tender, about 25 to 30 minutes. Drain and dry over low heat in same pan.
While still warm, peel and cut potatoes into 1/4-inch thick slices. Set
aside and keep warm.
In a saucepan, combine green onions, broth, olive oil, vinegar, mustard,
celery seeds and salt and pepper to taste; simmer 2 minutes.
Cool slightly.  Stir in sour cream, mixing well. Pour dressing over warm
potatoes and mix gently. Sprinkle dill on top of salad and serve at room
temperature.
From "The Incredible Potato Cookbook," by Maria Luisa Scott and Jack
Denton Scott; Consumer Reports Books.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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