Name: Potato-Cucumber Salad with Mango
Ingredients: 2 tb Cumin seeds; 2 tb Paprika; 1 tb Coriander seeds; 1 ts Cayenne pepper; 1 tb Powdered ginger; 1 tb Cinnamon; 1 ts Powdered mustard; 8 Red Bliss potatoes about the; Size of golf balls; 2 md Cucumbers; 2 Firm mangoes (or papayas); 1/2 Red bell pepper, seeded; 1/4 c Orange juice; 2 tb Minced ginger; 2 tb Fresh lemon juice; 1/4 c Chopped fresh mint; Salt and freshly ground; Black pepper to taste

This Sweet Savior exhaled from His voluntariness; He was not dragged to His sufferings, but suffered more willingly than we had greedily sinned against God. We had conscience checking us in sinning, but Christ had no conscience checking Him in suffering; it was his meat and drink to do His Father's will. As God's order makes His sacrifice capable of being satisfactory, so the free willingness of Christ makes it capable of being accepted for us, and applied to us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains		Low fat, Salads	6	Servings

INGREDIENTS

2	tb	Cumin seeds
2	tb	Paprika
1	tb	Coriander seeds
1	ts	Cayenne pepper
1	tb	Powdered ginger
1	tb	Cinnamon
1	ts	Powdered mustard
8		Red Bliss potatoes about the
		Size of golf balls
2	md	Cucumbers
2		Firm mangoes (or papayas)
1/2		Red bell pepper, seeded
1/4	c	Orange juice
2	tb	Minced ginger
2	tb	Fresh lemon juice
1/4	c	Chopped fresh mint
		Salt and freshly ground
		Black pepper to taste

INSTRUCTIONS

1.  Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.
2.  Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.
3.  Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.
4.  In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper.  Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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