Name: Green Sauce
Ingredients: 2 c Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves; 2 Shallots; peeled; 1 c Plain yogurt; 1/2 c Cottage cheese

Don't let the doctrine of election get in the way. We don't know who they are. Somebody said to Spurgeon, 'You can't preach that doctrine. You can't preach that doctrine to everybody because they might not be elect.' And he said, 'Well if you'll go around and pull their shirt up so I can see if they have an ';E' stamped on their back, I'll preach only to them.' I don't know who they are and so we go to the ends of the earth because this is a secret decree known only after faith, not before. So I can with no hesitation cry out to all to come to Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sauces	1	Servings

INGREDIENTS

2	c	Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves
2		Shallots; peeled
1	c	Plain yogurt
1/2	c	Cottage cheese

INSTRUCTIONS

Green sauce has been made for centuries by crushing seasonal herbs and
greens with a mortar and pestle. It is traditional to use any seven herbs
and greens since seven is a lucky number.
Combine the ingredients in a blender or food processor and mix to desired
consistency.  Keep refrigerated.
This recipe is great mixed in with a hot baked potato or a creamy sauce.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 45
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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