Name: Terri's Australian Tabouli
Ingredients: 1/2 Cucumber; finely diced; 1/2 Purple onion; finely diced; 1 Tomato; seeds removed and finely diced; 1 tb Balsamic vinegar; 1 bn Flat leaf parsley; 2/3 c Bulgar; (cracked wheat); Pepper to taste; 1 cn (425g) of Edgell Chick Pea Salad; If you don't have the can of salad you can substitute; 2 c Cooked chick peas; 1/4 c Corn; 1/4 c Diced red capsicum; (bell pepper); FF Italian salad dressing; (vinegar and Italian spices)

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Grains	Australian		1	Servings

INGREDIENTS

1/2		Cucumber; finely diced
1/2		Purple onion; finely diced
1		Tomato; seeds removed and finely diced
1	tb	Balsamic vinegar
1	bn	Flat leaf parsley
2/3	c	Bulgar; (cracked wheat)
		Pepper to taste
1	cn	(425g) of Edgell Chick Pea Salad; If you don't have the can of salad you can substitute
2	c	Cooked chick peas
1/4	c	Corn
1/4	c	Diced red capsicum; (bell pepper)
		FF Italian salad dressing; (vinegar and Italian spices)

INSTRUCTIONS

SUBSTITUTE
Quantities are approximate. Use whatever proportions taste and look right
to you.
Add the bulgar to boiling water and simmer until soft. Drain and rinse with
cold water. Remove the leaves from the parsley and finely chop. Add to a
bowl along with all of the other ingredients. Chill for about an hour
before serving to allow the flavours to mingle. Makes approximately 6
servings.
Posted to fatfree digest by cctlg@cc.newcastle.edu.au (Terri Nowak) on Apr
20, 1998

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