Name: Sweet Relish Congealed Salad
Ingredients: 1 Envelope unflavored gelatin; 1/4 c Cold water; 3/4 c Boiling water; 1 c Sugar; 1/2 c Cider vinegar; 1 tb Tarragon-flavored vinegar; 1 c Sweet pickle relish; 1 cn (8.5-oz) crushed pineapple; drained; 1/2 c Finely chopped pecans; Ripe stuffed olives

The source of my authority in this pulpit is not...my wisdom; nor is it a private revelation granted to me beyond the revelation of Scripture. My words have authority only insofar as they are the repetition, unfolding and proper application of the words of Scripture. I have authority only when I stand under authority. And our corporate symbol of that truth is the sound of your Bibles opening to the text. My deep conviction about preaching is that a pastor must show the people that what he is saying was already said or implied in the Bible. If it cannot be shown it has no special authority.

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CATEGORY	CUISINE	TAG	YIELD
		Salad	6	Servings

INGREDIENTS

1		Envelope unflavored gelatin
1/4	c	Cold water
3/4	c	Boiling water
1	c	Sugar
1/2	c	Cider vinegar
1	tb	Tarragon-flavored vinegar
1	c	Sweet pickle relish
1	cn	(8.5-oz) crushed pineapple; drained
1/2	c	Finely chopped pecans
		Ripe stuffed olives

INSTRUCTIONS

Sprinkle gelatin in cold water. Add to boiling water and stir until
dissolved. Add sugar and vinegars, and set aside to cool. When gelatin
begins to thicken, add relish, drained pineapple, and nuts. Pour into
lightly oiled 8-cup mold and chill until firm. Garnish with ripe stuffed
olives. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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