Name: Grilled Potato Salad with Orange Chipotle Vinaigrette
Ingredients: === FOR THE VINAIGRETTE ===; 1 ts Finely-grated fresh orange zest; 1 c Fresh orange juice; 1/4 c White wine vinegar; 1 1/2 tb Canned chipotle chilies in adobo; or to taste; 1 1/2 ts Salt; 2 ts Minced garlic; 1 ts Brown sugar -; (firmly packed); 1 c Olive oil; === FOR THE SALAD ===; 4 lb New potatoes; Olive oil; for coating potatoes; Salt; to taste; Freshly-ground black pepper; to taste; 2 md Red onions; crosscut 1/3" thick; 1 Red pepper; cut julienne strips; 2 tb Chopped fresh coriander

In response to two excuses why people do not evangelize: A Christian who has heard biblical preaching, participated in Bible studies, and has read the Scriptures and Christian literature for any time at all should have at least enough understanding of the basic message of Christianity to share it with someone else. Surely if we have understood the gospel well enough ourselves to be converted, we should know it well enough (even if as yet we know nothing else about the faith) to tell someone else how to be converted… Do we really want to say that we are too busy to fulfill the Great Commission of Jesus Christ to make disciples of unbelievers (Matthew 28:19-20)? Do we expect that at the Judgment Jesus will excuse us from the single most important responsibility He gave to us because we say, “I didn’t have time”?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
		Cklive07	1	servings

INGREDIENTS

		=== FOR THE VINAIGRETTE ===
1	ts	Finely-grated fresh orange zest
1	c	Fresh orange juice
1/4	c	White wine vinegar
1 1/2	tb	Canned chipotle chilies in adobo; or to taste
1 1/2	ts	Salt
2	ts	Minced garlic
1	ts	Brown sugar -; (firmly packed)
1	c	Olive oil
		=== FOR THE SALAD ===
4	lb	New potatoes
		Olive oil; for coating potatoes
		Salt; to taste
		Freshly-ground black pepper; to taste
2	md	Red onions; crosscut 1/3" thick
1		Red pepper; cut julienne strips
2	tb	Chopped fresh coriander

INSTRUCTIONS

Make the vinaigrette: In a blender puree all the ingredients except the
oil. With the motor running add the oil in a slow stream. Preheat the
grill. Preheat the oven to 400 degrees. Toss the potatoes with enough oil
just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle
with salt and pepper to taste and roast until tender, about 35 to 40
minutes. Set aside to cool. Cut the potatoes into halves or quarters if
they're large, then slide them onto skewers for grilling. Grill the
potatoes and onions until browned and just cooked through. Toss gently with
the vinaigrette and the coriander. This recipe yields ?? servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”