INGREDIENTS

INSTRUCTIONS

1997    
In a large pot cover potatoes with salted cold water by 1 inch and
simmer, covered, until just tender, about 15 to 30 minutes, depending
on size of potatoes. In a colander drain potatoes and cool to warm.
Cut the potatoes crosswise into 1/2-inch-thick slices.  Prepare grill.
In a small bowl whisk together the oil, cumin, salt and  pepper. Brush
both sides of the potato slices with the oil mixture.  Brush the ears
of corn with the remaining oil mixture.  Grill the potato slices for 1
minute per side and transfer to a large  bowl. If necessary, the
grilled potato slices can be halved or  quartered into bite-size pieces
at this point. Grill the corn for 3  to 4 minutes rotating once a
minute and transfer to a plate. When the  corn is cool enough to
handle, remove the kernels with a sharp knife.  Add the corn to the
potato slices. Add the red bell pepper, scallions  and 1/4 cup cilantro
leaves. Do not stir to combine.  In a food processor or blender combine
the seasoned rice wine vinegar,  chipotle chile, shallot, garlic, lemon
juice and remaining cilantro  leaves and puree until smooth. Season to
taste with salt and pepper.  Pour half of the dressing over the
vegetables and gently toss to  combine. Add the remaining dressing and
carefully stir again. Cover  and let stand for at least 30 minutes to
allow flavors to combine.  Yield: 6 servings  Recipe by: Cooking Live
Show #CL8917 Posted to MC-Recipe Digest V1  #691 by "Angele and Jon
Freeman" <jfreeman@netusa1.net> on Jul 26,

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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”