I’m tired of hootenanny religion, the new brand of Christianity that pagans do not feel embarrassed to join. I’m tired of Batman, the Beatniks, the Beatles, the “God is dead” movement, the new morality, situation ethics, existentialism, and the latest theological aberration out of Germany. If my faith were so weak that a professor down in Georgia could shake it, I’d get another kind. I’m tired of hearing in our church bodies that we must get away from our humble beginnings, shake the hayseed out of our hair, and come of age. I hear a lot today about grandstand seats in glory, but I don’t hear much about the baptism of Christ’s suffering. We’re wearing a lot of medals these days, and not many scars.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	tb	Plus 2 teaspoons; olive oil
1	lg	Shallot; finely chopped
2	sl	Firm white bread; 2
2	lb	Aspargus; tough ends, removed
		Salt
1/4	c	Freshly grated parmesan; cheese
1	tb	Chopped fresh; parsley
1	tb	Fresh lemon juice

INSTRUCTIONS

Preheat oven to 400 F. In 1 quart saucepan, heat 2 tablespoons olive oil
over medium low heat. Add shallot; cook about 6 minutes, until golden.
Remove from heat.
In blender, process bread to fine crumbs; or tear bread into small crumbs.
Spread crumbs in jello-roll pan; bake 3 to 6 minutes, until golden. Set
aside.
In a 12 inch skillet, in 1 inch boiling water, heat aspargus and 1/2
teaspoon salt to boiling over high heat. Reduce heat to medium- low and
simmer, uncovered, 5 to 10 minutes, just until aspargus are tender, drain.
Place aspargus in shallow broiler- safe dish; drizzle with remaining 2
teaspoos oil.
Posted to MM-Recipes Digest  by Cozinha@aol.com on Aug 15, 1998, converted
by MM_Buster v2.0l.

A Message from our Provider:

“You’re never too old for God”