Name: Potato Salad with Haricots Verts, Roquefort And Walnuts
Ingredients: 2 lb Baby red-skinned potatoes; quartered; 8 tb Mustard Vinaigrette; 2/3 c Crumbled Roquefort cheese; 1/2 lb Haricots verts; trimmed; 1/3 c Walnuts; toasted, chopped; Mustard Vinaigrette

In His divine essence, God cannot die; He is immortal. But because the God the Son assumed humanity, He is capable of suffering and death as a part of His atoning work. He assumed the likeness of sinful flesh in order to condemn sin in His own body through death (Rom 8:3–4). He was legally reckoned to be a sinner, though He himself was without sin, so that He might pay the penalty for sin (2 Cor 5:21) (Luke Stamps).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		May 1994	1	servings

INGREDIENTS

2	lb	Baby red-skinned potatoes; quartered
8	tb	Mustard Vinaigrette
2/3	c	Crumbled Roquefort cheese
1/2	lb	Haricots verts; trimmed
1/3	c	Walnuts; toasted, chopped
		Mustard Vinaigrette

INSTRUCTIONS

FOR POTATO SALAD
To make potato salad:
Preheat oven to 450F. Mix potatoes and 3 tablespoons vinaigrette in large
baking dish. Roast 20 minutes. Reduce oven temperature to 375F. and
continue roasting until potatoes are tender, stirring occasionally, about
50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons
vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and
pepper.
Cook haricots verts in large pot of boiling salted water until
crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain
well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons
vinaigrette and walnuts. Season with salt and pepper.
Arrange beans on platter. Mound potatoes in center of platter atop beans.
Sprinkle with remaining cheese.
Serves 4.
Bon Appetit May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”