Name: Judy Goss' Relish Dip
Ingredients: 2 cn (4-oz) chopped chiles; undrained; 2 cn (4-oz) chopped black olives; undrained; 5 Green onions (tops too); chopped; 4 Tomatoes; chopped; 2 tb Red wine vinegar; 1 tb Salad oil; Salt to taste; Pepper to taste; Garlic salt to taste

Christians should be at abortion mills, all of them, every day. And we should not be silent. What we should be doing is proclaiming the glorious gospel of our Lord Jesus Christ. We should be imploring butchers, butchers’ assistants, boyfriends, grandmothers, pregnant moms to turn from their sin, to repent and throw themselves on the mercy of God in Christ. We should be pleading with the blind that they not further sear their consciences, and dance across the precipice of hell. We should be calling men to be men, to protect rather than murder their children.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
		Dip	6	Servings

INGREDIENTS

2	cn	(4-oz) chopped chiles; undrained
2	cn	(4-oz) chopped black olives; undrained
5		Green onions (tops too); chopped
4		Tomatoes; chopped
2	tb	Red wine vinegar
1	tb	Salad oil
		Salt to taste
		Pepper to taste
		Garlic salt to taste

INSTRUCTIONS

Combine all ingredients and marinate at least 1 hour in refrigerator. Serve
as dip with chips. Calories: 100 to 75 per serving. Yield: 6 to 8 servings.
LIZ POWELL (MRS. DAVID)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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