Name: Warm Salad with Grilled Fruits, Roasted Endive, Crushed Nut
Ingredients: 4 Nectarines; 4 Pears; 4 Plums; 8 Belgian endive heads; 4 Frisee heads; 4 Radicchio heads; 6 oz Walnuts; 6 oz Hazelnuts; Butter; 12 oz Maytag bleu cheese; Salt-- to taste; Freshly-ground black pepper; to taste; === VINAIGRETTE ===; 3 oz Sherry vinaigrette; 3 oz Olive oil; 6 oz Walnut oil; 3 Shallots - (to 4); minced; Salt-- to taste; Freshly-ground black pepper; to taste

Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Belgian	Dujour08	8	servings

INGREDIENTS

4		Nectarines
4		Pears
4		Plums
8		Belgian endive heads
4		Frisee heads
4		Radicchio heads
6	oz	Walnuts
6	oz	Hazelnuts
		Butter
12	oz	Maytag bleu cheese
		Salt– to taste
		Freshly-ground black pepper; to taste
		=== VINAIGRETTE ===
3	oz	Sherry vinaigrette
3	oz	Olive oil
6	oz	Walnut oil
3		Shallots – (to 4); minced
		Salt– to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

In advance, split fruits in half, season and grill (if ripeness is an
issue, finish by roasting). Cut endive and frisee in half. Cut radicchio in
quarters. Toss nuts with melted butter, salt, and pepper, then lightly
roast. Cool and crush by hand or with a rolling pin. In a hot skillet or
roasting pan drizzle lightly with olive oil, season the endive, frisee, and
radicchio and roast them cut-side down (you do want to color the endive).
Vinaigrette: Prepare vinaigrette by blending all ingredients. Toss roasted
endives with the vinaigrette. Arrange the lettuces and fruits on the plate,
and garnish with nuts and cheese. This recipe yields 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.

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