Never are church leaders to think of their status as lordship, but as servanthood. Note the following about true spiritual leaders: Spiritual leaders do not dominate, they serve. Spiritual leaders do not command, they guide. Spiritual leaders do not manipulate, they teach. Spiritual leaders are not lords, they are models and ministers. Whenever these truths are ignored, church leaders become dictators, overbearing and ugly. The love of preeminence, greatness, and authority is the antithesis of Biblical leadership. Leaders must remind themselves that they are servants of the church; their power is the power of example, teacher, and servant. The real power of leaders is the Word of God spoken through them and exemplified in them! (Larry Hess)

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Vegetables, Eggs	2	Servings

INGREDIENTS

1/2	c	Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them
2	tb	Olive oil
1	sm	Potato, cooked and cubed
1	ts	Rosemary leaves, fresh and minced
		Freshly ground black pepper to taste
3		Eggs
1/4	ts	Salt
2	tb	Mozerella cheese, shredded
1	tb	Freshly grated Parmesan
		Italian parsley, chopped

INSTRUCTIONS

GARNISH
1. Bring a small saucepan of lightly salted water to a boil, and add the
artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse,
drain and pat dry. Set them aside.
Heat 1 tablespoon of the oil in a 10-inch skillet (preferable nonstick.)
Add the potato and rosemary, and saute until golden and crisp, about 3
minutes. Add the artichoke hearts and saute until golden, about 2 minutes.
Sprinkle with a pinch of salt and pepper and set aside.
3. Preheat the broiler.
4. Lightly beat the eggs with the 1/4 ts. and black pepper to taste. Heat
the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and
cook, over medium-low heat, stirring lightly, just until the bottom is set,
3 to 4 minutes. The top should still be wet. Add the artichokes and
potatoes; sprinkle with the cheeses. Place the skillet under the broiler
and cook until the frittata is golden and sizzling, about 2 minutes.
Sprinkle with parsley, and serve immediately.
From the book "The New Basics cookbook" by Julee Rosso amd Sheila Lukens
Wonderful book, I highly reccomend it.
MM format courtesy Mary Riemerman
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”