Name: Pesto Potato Salad
Ingredients: 3 lb Large boiling potatoes, thin skin, unpeeled; 10 Caraway seeds; 1 md Yellow onion, chop fine; 6 tb Vegetable oil; 1/4 c Red wine vinegar; 1/4 c Beef broth; 1 tb Dijon mustard; 1/2 tb Salt; 1/4 tb Fresh ground pepper; 16 lg Fresh basil leaves, spun dry; 1/2 c Fresh parsley, packed, spun dry; 1 cl Garlic, quartered; 2 tb Pine nuts, toasted til gold; 1 tb Fresh grated parmesan cheese; 1 tb Balsamic vinegar; 1/2 tb Salt; 1/3 c Olive oil, extra virgin

The law of God had a definite function in the history of redemption. It still has a function, but it is not the same function as it had in Israel’s experience. The law that worked wrath in Israel’s conscience has been fully silenced and does not work, in any sense, either wrath or blessing in the Christian. The law of God can neither curse nor bless a Christian. It cannot curse a Christian because Christ has endured every curse the law threatened, and it cannot bless a Christian because even with a new heart, the child of God cannot earn the blessing that is the reward for perfect obedience. However, just as Christ endured every curse the law threatened, he also earned every blessing the law promised. If you read the law and feel guilt and despair, you do not understand justification, and if you read the law and feel good about your progress in sanctification, you are a deceived, self-righteous hypocrite.

John Reisinger

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy	Sami	Potatoes	6	Servings

INGREDIENTS

3	lb	Large boiling potatoes, thin skin, unpeeled
10		Caraway seeds
1	md	Yellow onion, chop fine
6	tb	Vegetable oil
1/4	c	Red wine vinegar
1/4	c	Beef broth
1	tb	Dijon mustard
1/2	tb	Salt
1/4	tb	Fresh ground pepper
16	lg	Fresh basil leaves, spun dry
1/2	c	Fresh parsley, packed, spun dry
1	cl	Garlic, quartered
2	tb	Pine nuts, toasted til gold
1	tb	Fresh grated parmesan cheese
1	tb	Balsamic vinegar
1/2	tb	Salt
1/3	c	Olive oil, extra virgin

INSTRUCTIONS

PESTO
In a kettle 2/3rds full of boiling salted water cool potatoes with caraway
seeds for 45 minutes, or until tender. Make pesto whil potatoes are
boiling. Mix all pesto ingredients, except olive oil, in a food processor
until basil and parsley are chopped fine, scraping down sides. With motor
running add oil in a slow stream and process until pesto is smooth. Drain
potatoes, discarding caraway seeds; cool. When potatoes are cool enough to
handle, peel and cut into 1/4" slices, transferring to a large heatproff
bowl. In a small non-reactive saucepan bring to a boil the remaining
ingredients; pour over potatoes. Toss potatoes with mixture and let stand
15 minutes. Drain potatoes in a colander, discarding liquid, and return to
bowl. Add pesto, tossing gently to coat. SOURCE: Gourmet Magazine, November
1995.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997

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