Red-skin Potato Salad With Crisp Garlic Green Beans

Pro aborts say that they want abortion to be “safe, legal, and rare.” Pro-lifers vehemently disagree. Abortion, pro-lifers say, can never be safe, certainly not to the child. Nor, they claim, are they safe for the mother, citing the growing literature, demonstrating that even the so-called “medically safe” abortion is dangerous to the mother. Abortion, they vigorously contend, cannot be legal. It is, they assert, murder and contrary to the nation’s charter commitment that all human beings are equal and entitled to the inalienable right to life. No court and no legislature can change that. Finally, abortion, they state, will never be rare, so long as it is promoted as a constitutional right. They maintain that women will never be deterred from killing “unwanted” children unless and until abortion is once again condemned by civil society as a morally reprehensible homicide.

Herbert Titus

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Gma1	1	Servings

INGREDIENTS

1 1/2	lb	Small red potatoes, about
3	T	Fruity chutney, such as
		Major Grey
		mango chutney
2	T	Fresh lemon juice
1/4	c	Grainy mustard, such as
		Moutarde de
		Meaux
1	T	Dijon mustard
1		Red onion, thinly sliced
3	T	Fresh dill or 1 tablespoon
		dried dillweed
		Salt
		Freshly ground black pepper
1/4		Recipe, 1/2 pound Crisp
		Garlic Green Beans
		see below
2	T	Olive oil, divided
2	lb	Green beans, stem end
		trimmed
		divided the
		youngest smallest
		available
4		Garlic cloves, minced
		divided
		Salt

INSTRUCTIONS

6
To cook potatoes:  Fill a medium saucepan with water and bring it to a
boil. Scrub  potatoes and slice 1/4-inch thick by hand or in a food
processor with  the 1/4-inch (4mm) slicing blade. Boil until tender,
but slightly  crisp when pierced with the tip of a sharp knife, about 5
to 6  minutes.  To make dressing:  While potatoes cook, in a small bowl
stir together chutney, lemon  juice, and mustards. Drain potatoes and
place in a medium bowl. Stir  in onion, dressing, and dill and toss
until coated. Season to taste  with salt and pepper. Cover and
refrigerate. (Salad may be  refrigerated overnight.) Prepare Crisp
Garlic Green Beans as recipe  directs. Before serving, toss beans into
salad. Serve chilled or at  room temperature. Makes 6 servings.  Crisp
Garlic Green Beans:  In a large nonstick skillet over moderate heat,
heat 1 tablespoon oil  until hot. Add 1 pound beans and stir to coat.
Stir in 2 tablespoon  water, cover, and cook over moderate heat until
almost tender,  stirring occasionally, about 4 to 5 minutes. The beans
will smoke and  sputter. Stir in half the garlic, cover, and cook for 2
minutes more,  stirring once, until crisp-tender. Toss with salt to
taste. Remove to  serving platter. Repeat with the remaining beans.
Serve warm or at  room temperature. (Beans may be refrigerated
overnight and reheated  in the microwave, if desired.) Makes 8
servings.  Recipes from Entertaining on the Run: Easy Menus for Faster
Lives by  Marlene Sorosky (William Morrow and Company, Incup, copyright
1994 by  Marlene Sorosky).  Converted by MC_Buster.  Recipe by: Good
Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3910 Calories From Fat: 2432 Total Fat: 252g Cholesterol: 731.3mg Sodium: 6347.9mg Potassium: 1872.3mg Carbohydrates: 136.5g Fiber: 42.5g Sugar: 2g Protein: 201.5g