Name: Orange-Carrot Salad
Ingredients: 1 pk Orange-flavored gelatin; 6oz; 2 c Water; boiling; 1 1/2 c Water; cold; 2 lg Carrots; shredded; 11 oz Mandarin oranges; drained; 15 1/2 oz Crushed pineapple; undrained; 1/2 c Pecans; chopped; Lettuce; Carrot curls; Pecan halves

If we are devoid of a theology of suffering, we are in danger of marginalizing our expectations of heaven… If we conclude that we are now to experience total healing, unfettered joy, unparalleled success, and freedom from pain, then why be concerned about heaven? How did Paul handle his sufferings and encourage the church to face theirs? Not by trying to produce heaven on earth but by recognizing that for the Christian the best is yet to be. He took the moment and put it in the larger context of God’s unfolding purpose, not only for time but also in eternity (2 Corinthians 4:16-18).

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits		Salads, Vegetables, Fruits	12	Servings

INGREDIENTS

1	pk	Orange-flavored gelatin; 6oz
2	c	Water; boiling
1 1/2	c	Water; cold
2	lg	Carrots; shredded
11	oz	Mandarin oranges; drained
15 1/2	oz	Crushed pineapple; undrained
1/2	c	Pecans; chopped
		Lettuce
		Carrot curls
		Pecan halves

INSTRUCTIONS

Dissolve gelatin in boiling water, and stir in cold water. Chill until
partially set.
Fold in carrots, oranges, pineapple, and chopped pecans into thickened
gelatin.  Spoon into an oiled 2 quart mold; chill until set. Unmold on
lettuce, and garnish with carrot curls and pecan halves.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”