O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Side dish	6	Servings

INGREDIENTS

1	pk	Cream cheese (3 oz)
1	ts	Garlic salt
1/4	ts	Pepper
1/2	c	Sour cream
3	lb	Potatoes; bakers
2	tb	Butter or margarine
		Paprika
		Parsley

INSTRUCTIONS

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
set aside.  Prepare and boil quartered potatoes; drain. Using an electric
mixer or a potato masher, beat hot potatoes until they're in fine lumps.
Add sour cream mixture and continue beating until smooth. Spoon potatoes
into a well buttered 2-quart casserole; dot with butter and sprinkle with
paprika.  If made ahead, cover and refrigerate until the next day. Bake,
covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated);
uncover and bake for 10 minutes more or until top is golden brown. Garnish
with parsley sprigs, if desired. Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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