The contemporary church has been hemorrhaging truth and pumping in self-worship at such a rate that unbelievers, longing to drown their guilt and angst in religious renewal, find churchgoing a welcome and undemanding refuge. And why shouldn’t they? The average fad-soaked postmodern worship service has just enough morality to soothe the secular conscience and enough worldliness to leave superficial Christians feeling right at home.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	6	Servings

INGREDIENTS

1		Egg
1	tb	Dijon mustard
1	tb	White wine vinegar
1/2	ts	Prepared horseradish
1/4	ts	Sugar
1/8	ts	Pepper
3/4	c	Olive oil
1 1/2	tb	Parsley; chopped
4	cn	(7.5-oz) artichoke bottoms; drained
2	tb	Parmesan cheese

INSTRUCTIONS

Place egg, mustard, vinegar, horseradish, sugar,pepper and garlic, in
blender or food processor. Process until smooth. With motor running, slowly
add oil in steady stream, as if making mayonnaise. Process until smooth and
frothy. Transfer to bowl, stir in parsley and adjust seasoning to taste.
Place artichoke bottoms in shallow baking dish with hollow side up. Spoon
some sauce into each one. Sprinkle with cheese. Broil 4 inches from heat
for 5-6 minutes until sauce is golden and bubbly. Serve immediately.
MUSTARD SAUCE SPRUCES UP
CANNED ARTICHOKE BOTTOMS.
From the <Micro Cookbook Collection of Contemporary Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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