A flood of false doctrine has lately broken in upon us. Men are beginning to tell us “that God is too merciful to punish souls for ever...that all mankind, however wicked and ungodly...will sooner or later be saved.” We are to embrace what is called “kinder theology,” and treat hell as a pagan fable... This question lies at the very foundation of the whole Gospel. The moral attributes of God, His justice, His holiness, His purity, are all involved in it. The Scripture has spoken plainly and fully on the subject of hell... If words mean anything, there is such a place as hell. If texts are to be interpreted fairly, there are those who will be cast into it... The same Bible which teaches that God in mercy and compassion sent Christ to die for sinners, does also teach that God hates sin, and must from His very nature punish all who cleave to sin or refuse the salvation He has provided.

J.C. Ryle

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

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