Name: Russian Beet and Potato Salad
Ingredients: 1/2 c Egg, hardboiled & chopped; 1 c Potato, cooked & diced; 1 c Beets, cooked & diced; 1 c Green peas, cooked; 1/4 c Carrots, shredded; 3/4 c Yogurt, plain; 1/2 ts Salt; 1/2 ts Black pepper; 1/2 ts Cider vinegar; 6 Scallions chopped

Accordingly, we never find the apostle drawing a depreciated picture of woman; every allusion of his to the believing woman is full of reverent respect and honor. Among the Christian women who come into Paul’s history there is not one who is portrayed after this imagined pattern of childish ignorance and weakness. The Lydia, the Lois, the Eunice, the Phoebe, the Priscilla, the Damaris, the Roman Mary, the Junia, the Tryphena, the Tryphosa, the “beloved Persis” of the Pauline history, and the “elect lady” who was honored with the friendship of the aged John, all appear in the narrative as bright examples of Christian intelligence, activity, dignity, and nobleness.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Russian	Russian, Ethnic, Salad, Vegetable, Sidedish	4	Servings

INGREDIENTS

1/2	c	Egg, hardboiled & chopped
1	c	Potato, cooked & diced
1	c	Beets, cooked & diced
1	c	Green peas, cooked
1/4	c	Carrots, shredded
3/4	c	Yogurt, plain
1/2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Cider vinegar
6		Scallions chopped

INSTRUCTIONS

Mix all ingredients together in a large bowl. Cover, refrigerate to chill,
and serve on a bed of lettuce or cabbage leaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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