A man may have a charismatic personality; he may be a gifted administrator and a silken orator; he may be armed with an impressive program; he may even have the people skills of a politician and the empathic listening skills of a counselor; but he will starve the sheep if he cannot feed the people of God on the Word of God. Programs and personalities are dispensable. But without food, sheep die. Feeding the flock is therefore the pastor’s first priority. “Feed my lambs” (John 21:15, ESV) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Swiss	Vegetables, Side dish	4	Servings

INGREDIENTS

4	c	Sliced turnips & potatoes (any combination,) peeled and thinly sliced
1	md	Onion peeled and finely sliced,
2	tb	Melted butter
1/2	c	Milk
1/8	ts	Grated nutmeg
1/4	ts	Ground white pepper
1/2	ts	Salt
1/2	c	Grated Swiss cheese

INSTRUCTIONS

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted
butter and place in a 9-inch square or round baking dish. Cover tightly and
place in preheated oven for 30 minutes. In a small pot on top of the stove
combine milk, nutmeg, pepper and salt and bring to a boil. Immediately
remove from heat. Remove turnip-potato mixture from the oven, remove cover
and mix in half the cheese. Pour the milk over the potatoes and sprinkle
with remaining cheese. Replace in oven, uncovered, another 20 to 25
minutes. If the gratin is golden brown, it's ready to serve. If not,
preheat broiler. Place gratin under broiler about 3 minutes to brown top
before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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