Do you believe the Bible? Then depend upon it, hell is eternal. It must be eternal, or words have no meaning at all. “Forever and ever,” “everlasting,” “unquenchable,” “never-dying” all these are expressions used about hell, and expressions that cannot be explained away. It must be eternal, or the very foundations of heaven are cast down. If hell has an end, heaven has an end too. They both stand or fall together. It must be eternal, or every doctrine of the gospel is undermined. If a man may escape hell at length without faith in Christ, or sanctification of the Spirit, sin is no longer an infinite evil, and there was no such great need of Christ’s making an atonement. And where is the warrant for saying that hell can ever change a heart, or make it fit for heaven? It must be eternal, or hell would cease to be hell altogether. Give a man hope, and he will bear anything. Grant a hope of deliverance, however distant, and hell is but a drop of water.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Mexican	Mexican, Vegetables, Cheese/eggs	6	Servings

INGREDIENTS

4	md	To 6 md potatoes, peeled, and sliced
1	lg	Onion, chopped
1		Green pepper, chopped
1	bn	Green onions, chopped
1	c	Barbecue sauce
1	c	Water
1	ts	Garlic powder
1	ts	Parsley flakes
4	tb	Taco seasoning
1/4	ts	Black pepper
2	c	Grated cheese (cheddar, mozarella, or combination of)

INSTRUCTIONS

Peel and slice potatoes.  Line cookie sheet with tin foil. Spray foil with
non-stick spray (Pam)  In large bowl, combine potatoes, green onions, green
peppers and white onions. Pour onto foil lined pan. In same bowl, mix
barbecue sauce, water, and dry spices.  Pour over top of potatoes. Bake in
400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake
an additional 10 minutes or so. (Baking time depends on how thick you slice
the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue
cooking until cheese has melted and the edges become crispy. Let sit for
about 4-5 minutes before serving to allow the cheese to set up a bit.
Origin:  Adaptation from another recipe Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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