Name: Vegetable Chip Medley
Ingredients: 1 sm Sweet potato, peeled; 2 md Unpeeled red potatoes; 3 lg Radishes; 1 sm Butternut squash, narrow end only; 1 Large, thick carrot; 1 sm Boniato, (batata); 1 sm Yuca (cassava); Vegetable cooking spray; Salt; 1 Ripe plantain, peeled

Here are some good reasons for what man thinks is bad: 1. Pain and death help man comprehend the power and awfulness of sin. The entrance of sin brought destruction and decay into the world. It is a good thing to be wary of the effects of evil… By seeing how bad results come from sin, we might learn to avoid it to whatever degree possible. 2. Pain and death are sometimes used by God to judge sin. The Bible is full of stories of God’s use of physical pain and death to accomplish judgment. 3. Pain and death help us know the importance of Christ’s death... Christ took sin on Himself at the cross in order to deliver people from the consequences of their sin. We should be thankful that God has made a way to escape the consequences of sin through Christ. The more I know about evil, the more I should want to be freed from its power, and the more I should be appreciative of the only way of ultimate escape through Christ's death. 4. Pain sometimes brings people to Christ. When a person realizes that he is weak and needs Christ, he is most willing and ready to come to Him. Sometimes God is good in removing our self-sufficiency through suffering. 5. Pain and conflict with evil does the authentic Christian good. The Bible actually says, “And we know that all things work together for good to those who love God, to those who are the called according to His purpose” (Rom. 8:28; see 2 Cor. 12:7-10). After Joseph had endured a lot of evil from his own brothers, he told them, “But as for you, you meant evil against me; but God meant it for good” (Gen. 50:20). 6. Finally, bad things happen because God wants to teach Christians something about His special favor toward them (see Rom. 9:22-23).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			1	Servings

INGREDIENTS

1	sm	Sweet potato, peeled
2	md	Unpeeled red potatoes
3	lg	Radishes
1	sm	Butternut squash, narrow end only
1		Large, thick carrot
1	sm	Boniato, (batata)
1	sm	Yuca (cassava)
		Vegetable cooking spray
		Salt
1		Ripe plantain, peeled

INSTRUCTIONS

Makes about 6 cups. Slice vegetables into 1/16 inch thick slices.
Blanch each vegetable (except the plantain) separately in boiling water for
1 minute. Transfer to paper towels and pat dry. Keep the vegetables
separated after blanching.
Lightly coat a micro-wave safe plate with cooking spray. Arrange sweet
potato slices, without overlapping, on the plate and season with salt.
Microwave high for 5 minutes. Turn the slices and cook about 2 more minutes
until crisp. Let cool then transfer to a bowl. Repeat with each vegetable
separately, spray with cooking spray between each batch.
Arrange the plantain slices on the sprayed plate and microwave about 6
minutes, or until beginning to brown. Let cool, if not quite crisp
microwave another minute or two.
The chips can be stored in an airtight container about a week. Recrisp in a
250 F. oven.
Posted to FOODWINE Digest 05 Oct 96
From:    Leslie Duncan <duncan@VIANET.ON.CA>
Date:    Sat, 5 Oct 1996 23:24:48 -0400

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