Name: Mexican Potato Salad
Ingredients: 1 1/2 lb Med. boiling potatoes; 2 md Carrots, peeled and cut into 1/2 inch dice; 1/4 c Unsalted or reduced-sodium vegetable broth; 2 tb White wine vinegar; 2 tb Juice from pickled Jalapeno peppers; 2 tb Extra virgin olive oil; 2 Celery ribs, thinly sliced; 1/2 c Chopped white onion; 1/3 c Thinly sliced scallion greens; 1/2 c Frozen peas, thawed; 3 tb Minced pickled Jalapeno peppers; 1/2 ts Freshly ground black pepper; Chopped cilantro or parsley, for garnish

The church is the new covenant community – “This cup is the new covenant in my blood” (Luke 22:20; 1 Corinthians 11:25) – we say when we take communion. The new covenant is the spiritual work of God to put His Spirit within us, write the law on our hearts, and cause us to walk in His statutes. It is a spiritually authentic community. Unlike the old covenant community it is defined by true spiritual life and faith. Having these things is what it means to belong to the Church. Therefore to give the sign of the covenant, baptism, to those who are merely children of the flesh and who give no evidence of new birth or the presence of the Spirit or the law written on their heart or of vital faith in Christ is to contradict the meaning of the new covenant community and to go backwards in redemptive history.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican		1	Servings

INGREDIENTS

1 1/2	lb	Med. boiling potatoes
2	md	Carrots, peeled and cut into 1/2 inch dice
1/4	c	Unsalted or reduced-sodium vegetable broth
2	tb	White wine vinegar
2	tb	Juice from pickled Jalapeno peppers
2	tb	Extra virgin olive oil
2		Celery ribs, thinly sliced
1/2	c	Chopped white onion
1/3	c	Thinly sliced scallion greens
1/2	c	Frozen peas, thawed
3	tb	Minced pickled Jalapeno peppers
1/2	ts	Freshly ground black pepper
		Chopped cilantro or parsley, for garnish

INSTRUCTIONS

In a large saucepan of boiling water, cook the potatoes until tender to the
center, 15 to 20 minutes. Drain and let stand until cool enough to handle;
then peel off the skins and cut the potatoes into 1-inch cubes. Meanwhile,
in a small saucepan of boiling water, cook the carrots until just tender,
about 5 minutes. Drain well. In a medium bowl, toss the warm potatoes and
the carrots with the broth, vinegar, pickled Jalapeno juice and olive oil.
Add the celery, onion, scallion greens, peas and pickled Jalapeno peppers.
Season with the pepper and toss to mix well. Garnish with chopped cilantro
and serve at room temperature or slightly chilled. 6 servings.
Posted to FOODWINE Digest 03 Oct 96
From:    Joe Ames <ames@PROLOG.NET>
Date:    Fri, 4 Oct 1996 10:18:29 -0400

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

The “Word” is the eternal name for the young Child of Bethlehem. He is so called because He is the revealer of the Father, the exponent of Godhead. He is so now; He was so in the days of his flesh; He has been so from eternity. The names Christ, Immanuel, Jesus, are His earthly ones; His names in time connected with His incarnate condition; but the names “Word” and “Son” are expressive of His eternal standing, His eternal relationship to the Father. What He was in time and on earth, that same He has been in heaven and from eternity. The glory which He had 'before the world was' (John 17:5), and of which He “emptied himself” (Phil. 2:7), was the glory of the eternal Word, the everlasting Son. As the eternal revealer of Godhead, the “brightness of Jehovah's glory, and the express image of His person,” His name ever was THE WORD; as the declarer of the mind of God to man, His name is no less THE WORD, with this addition, “the Word made flesh.”

Horatius Bonar