Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

2	c	Unsifted all purpose flour
1/2	c	Yellow cornmeal
2 1/4	ts	Baking powder
1/2	ts	Salt
1/4	ts	Black pepper
3/4	c	(4 oz) coarsely chopped ham
1	c	Plus two tablespoons grated Parmesan cheese
3/4	c	Milk
1/3	c	Olive oil
2		Eggs

INSTRUCTIONS

Preheat the oven to 375 degrees. In a large mixing bowl, sift together the
flour, cornmeal, baking powder, salt, and pepper. Stir in the chopped ham
and 1 cup of the grated Parmesan cheese. In a small bowl, whisk together
the milk, olive oil and eggs. Add to the flour mixture and stir until just
combined. Pour the batter into a greased 9 x 5 x 3 inch loaf pan. Sprinkle
the remaining cheese on top and bake until a toothpick inserted in the
center comes out clean- 45 to 50 minutes. Set the pan on a wire rack and
let cool for 20 minutes, then turn out. Serve warm or at room temperature.
Will keep one week covered with aluminum foil and refrigerated; 3 months
wrapped tight in aluminum foil and stored at 0 degrees. Yield: one loaf
Posted to recipelu-digest Volume 01 Number 672 by Perry Greene
<palgreen@hiwaay.net> on Feb 01, 1998

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