Some of you have never preached on election since you were ordained. “These things,” you say, “are offensive.” And so you would rather offend God than offend man. But you reply, “These things will not be practical.” I do think that the climax of all man’s blasphemy is centered in that utterance. Tell me that God put a thing in the Bible that I am not to preach! You are finding fault with my God. But you say, “It will be dangerous.” What! God's truth dangerous? I should not like to stand in your shoes when you have to face your Maker on the Day of Judgment after such an utterance as that.

C.H. Spurgeon

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

INGREDIENTS

6	md	Baking potatoes
		Vegetable oil
1/2	c	Roquefort cheese; pack firm
1/4	c	Whipping cream
1	ts	Salt
1/4	ts	Pepper
1/3	c	Breadcrumbs; toasted
1/4		Garlic clove; pressed
3	tb	Butter (or marg.); melted

INSTRUCTIONS

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for
1 to 1-1/4 hours or until potatoes are done.
Allow to cool to touch.  Slice skin away from top of each potato. Scoop out
pulp, leaving sheels intact; mash pulp. Add cheese; beat with an electric
mixer until blended. Gradually add whipping cream; stir in salt nad pepper.
Stuff shells with potato mixture.
Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over
potatoes.  Bake at 350 degrees for 20 to 25 minutes or until lightly
browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy
Coleman.

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