Name: Schnittbohnensalat (Green-Bean Salad)
Ingredients: 1 lb Green Beans; Fresh *; ;Boiling Salted Water; 1/4 c Stock; **; 3 tb Vinegar; 3 tb Vegetable Oil; 2 Onions; Med., Thinly Sliced; 1/2 ts Dried Dillseed; 1 ts Sugar

Though we are all Christians together, we are all different, and the problems and the difficulties, the perplexities and the trials that we are likely to meet are in a large measure determined by the difference of temperament and of type. We are all in the same fight, of course, as we share the same common salvation, and have the same common central need. But the manifestations of the trouble vary from case to case and from person to person. There is nothing more futile, when dealing with [a] condition, than to act on the assumption that all Christians are identical in every respect. They are not, and they are not even meant to be.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	German	German, Salads, Vegetables	4	Servings

INGREDIENTS

1	lb	Green Beans; Fresh *
		;Boiling Salted Water
1/4	c	Stock; **
3	tb	Vinegar
3	tb	Vegetable Oil
2		Onions; Med., Thinly Sliced
1/2	ts	Dried Dillseed
1	ts	Sugar

INSTRUCTIONS

*    Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
stock.) +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook beans in boiling salted water until just tender.
Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill, and
sugar; stir until blended.  Pour mixture over beans; marinate several hours
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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