Name: Squid and Pepper Salad
Ingredients: 2 Green peppers; cut in 1/" strips; 1/4 c Olive oil; 6 sm Squid; cleaned, skinned, cut in 1/4" rings; 1/4 c Marinara sauce; 4 Cloves garlic; minced; 2 Spanish onions; thinly sliced; 1/3 c French dressing; 1 Bay leaf; Salt and pepper; to taste

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
	French	A1, Famous eate, Salads	1	Servings

INGREDIENTS

2		Green peppers; cut in 1/" strips
1/4	c	Olive oil
6	sm	Squid; cleaned, skinned, cut in 1/4" rings
1/4	c	Marinara sauce
4		Cloves garlic; minced
2		Spanish onions; thinly sliced
1/3	c	French dressing
1		Bay leaf
		Salt and pepper; to taste

INSTRUCTIONS

In a skillet saute the green peppers in olive oil for 3 minutes, or until
softened. Add the squid rings and saute for 2 or 3 minutes, or until the
squid is tender. Pour off and discard the oil. Stir in the marinara sauce
and garlic and transfer to a small bowl. Add the onions, French dressing,
bay leaf and salt and pepper. Let the salad stand, covered, in the
refrigerator for 2 days.
Source: The Haunch of Venison, Salisbury, Great Britain as reported in
Gourmet Magazine, August, 1976
Recipe by: The Haunch of Venison, Salisbury, Great Britain
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on 7 No, v 1997

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