I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Fruits, Jello	12	Servings

INGREDIENTS

24		Graham crackers; crushed
1/4	c	Butter; melted
1/4	c	Sugar
		Juice of 2 lemons
6		Eggs; separated
2/3	c	Sugar
1	lg	Lemon Jello
2	c	Water; boiling
1	c	Whipping cream
3	tb	Sugar

INSTRUCTIONS

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread half of
this mixture on bottom of a 9x13" loaf pan. Mix the Jello, water and lemon
juice. Chill until partially set. Beat egg whites stiffly and add the 2/3 c
sugar. Set aside. Beat egg yolk and add to Jello mixture, mixing throughly.
Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream,
adding 3 T sugar gradually. Spread over Jello mixture. Top with remaining
crumb mixture. Refrigerate serveral hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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