Name: Kidney Bean Salad
Ingredients: 75 oz Red Kidney Beans; Drained, 5; Cans; 1 c Onion, Chopped; 1/2 c Celery; Chopped; 1/3 c Sweet Pickle Relish; 1/2 c Cider Vinegar; 1/2 c Sugar; 1 lg Egg; Slightly Beaten; 2 ts Dry Mustard

Job had been talking as if he knew exactly how God should run the world. His sense of integrity had been the basis of his presumptuous claim that God should have treated him better. Outraged that he could not square his innocence with his fate, Job had dared to challenge and judge his Creator…(therefore) Yahweh's answer came in the form of a rebuke – an overwhelming reminder that the first religious obligation of the creature is to acknowledge and glorify the Creator.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs		Salads, Vegetables, Side dish	8	Servings

INGREDIENTS

75	oz	Red Kidney Beans; Drained, 5
		Cans
1	c	Onion, Chopped
1/2	c	Celery; Chopped
1/3	c	Sweet Pickle Relish
1/2	c	Cider Vinegar
1/2	c	Sugar
1	lg	Egg; Slightly Beaten
2	ts	Dry Mustard

INSTRUCTIONS

Combine the kidney beans, onion, celery, and pickle relish in a large bowl,
blending well, then set aside. Combine the vinegar, sugar, egg and mustard
in 1-quart saucepan, blending well, then cook over low heat, stirring
constantly, 7 minutes or until the mixture thickens. Remove from the heat.
Pour the vinegar mixture over the vegetables, tossing gently to coat well.
Cover and refrigerate at least 6 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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