CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Dips, Seafood	1	Servings

INGREDIENTS

9	oz	Shrimp, Rinsed And Drained Or 10 Ounces Frozen, Cooked, Shelled, Thawed
3	oz	Cream Cheese, Softened
1/2	c	Thousand Island Dressing
1/4	c	Mayonnaise
1/3	c	Pace Picante Sauce
2	tb	Grated Onion
1	ts	Horseradish
2	tb	Thinly Sliced Green Onion Tops

INSTRUCTIONS

Finely chop shrimp, reserving a few whole shrimp for garnish. Combine
chopped shrimp with remaining ingredients except green onions; mix well.
Spoon into serving bowl; garnish with green onion and reserved shrimp.
Chill.  Serve with assorted crackers, chips or vegetable dippers. Makes
about 2-1/2 cups dip.
Note:  If frozen shrimp are used in place of canned, add 1/4 teaspoon salt
before chilling.
From: Pace booklet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Exercise daily — walk with the Lord.”

We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear