Name: Herbed Vegetable Yogurt Cheese Dip
Ingredients: 3 c Yogurt cheese; see directions; 16 oz 1% cottage cheese; drained; 10 oz Frozen chopped spinach; thawed and dried; 1 Roasted red bell pepper; peel, seed, chop; 8 oz Water chestnuts; drained and sliced; 3 Garlic cloves; finely chopped; 6 Green onions; chopped; 1 Carrot; shredded; 1 tb Tabasco, or Pickapeppa hot sauce; 1 tb Capers; drained; 1 tb Fresh basil; chopped; 1 tb Fresh oregano; chopped; 1 tb Fresh thyme; chopped; 1 tb Curry powder; 2 Lemons; Juice; Salt; Freshly ground black pepper

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Dupree	8	Servings

INGREDIENTS

3	c	Yogurt cheese; see directions
16	oz	1% cottage cheese; drained
10	oz	Frozen chopped spinach; thawed and dried
1		Roasted red bell pepper; peel, seed, chop
8	oz	Water chestnuts; drained and sliced
3		Garlic cloves; finely chopped
6		Green onions; chopped
1		Carrot; shredded
1	tb	Tabasco, or Pickapeppa hot sauce
1	tb	Capers; drained
1	tb	Fresh basil; chopped
1	tb	Fresh oregano; chopped
1	tb	Fresh thyme; chopped
1	tb	Curry powder
2		Lemons; Juice
		Salt
		Freshly ground black pepper

INSTRUCTIONS

In a large bowl, mix together all ingredients and season to taste with salt
and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,
crisp vegetables, crackers, or toasted pita chips. Makes 4 cups
__ Yogurt cheese ___     To make approximately 3 cups, use 3 16-ounce
containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth.
Double it and use to line a strainer. Spoon in yogurt, fold over any excess
cloth to cover, and set over a bowl to drain overnight, refrigerated.
Scrape cheese into a covered container. Final yield will depend on how much
liquid was in yogurt.
Recipe By     : Nathalie Dupree
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”