Name: Mexican Medley
Ingredients: 3 oz Asparagus; cut in 1/2-inch pieces; 3 oz Cauliflower flowerettes; cut in bite-size pieces; 3 oz Celery; chopped; 3 oz Kidney beans; cooked; 1 1/2 oz Filberts; chopped medium- fine; 2 tb Sunflower oil; 2/3 ts Fresh dill; chopped; 1/3 ts Chili powder; 1/4 ts Basil; 1/4 ts Celery seed; 1/2 ts Garlic; minced; 1/2 ts Salt

Whenever happy confidence in the sovereign power of God for our own lives and the lives of others grows weak, legalism creeps in. We inevitably try to compensate for loss of dynamic faith by increased moral resolve and the addition of man-made regulations. But wherever joyful confidence in the power of God is waning, the flesh is waxing. Which means that the morality we had hoped would save ourselves and the regulations we hoped would purify our church fall victim to the massive power of the flesh and become its instruments of self-reliance and self-sufficiency.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish, Easy	2	Servings

INGREDIENTS

3	oz	Asparagus; cut in 1/2-inch pieces
3	oz	Cauliflower flowerettes; cut in bite-size pieces
3	oz	Celery; chopped
3	oz	Kidney beans; cooked
1 1/2	oz	Filberts; chopped medium- fine
2	tb	Sunflower oil
2/3	ts	Fresh dill; chopped
1/3	ts	Chili powder
1/4	ts	Basil
1/4	ts	Celery seed
1/2	ts	Garlic; minced
1/2	ts	Salt

INSTRUCTIONS

Steam asparagus and cauliflower for approximately 10 minutes. Combine with
celery. Set aside. In a blender, place the beans, filberts, and remaining
ingredients.
Puree until smooth. Pour this sauce over the asparagus mixture. Serve at
room temperature.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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