So the Cross does not merely tell us that God forgives, it tells us that that is God’s way of making forgiveness possible. It is the way in which we understand how God forgives. I will go further: How can God forgive and still remain God? – That is the question. The Cross is the vindication of God. The Cross is the vindication of the character of God. The Cross not only shows the love of God more gloriously than anything else, it shows His righteousness, His justice, His holiness, and all the glory of His eternal attributes. They are all to be seen shining together there. If you do not see them all you have not seen the Cross.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Swiss	Asparagus, Casseroles, Cheese, Bobbie – no, Side dishes	4	Servings

INGREDIENTS

1 1/2	lb	Fresh asparagus; trimmed
1	tb	Butter or margarine
1	tb	All-purpose flour
1	c	Half and half cream
1/2	ts	Chicken bouillon granules
1/8	ts	Ground nutmeg
1/8	ts	Salt
1/2	c	Swiss cheese; shredded
2	tb	Crushed butter flavored crackers, (Ritz)

INSTRUCTIONS

In a skillet, cook asparagus in a small amount of water until crisp-tender,
about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1 1/2
qt. baking dish; set aside and keep warm. In a small saucepan, melted
butter over Low het. Add flour; cook and stir for 1 minute. Whisk in the
cream, bouillon, nutmeg and salt; bring to a boil over Medium heat. Cook
and stir for 2 minutes. Remove from heat; stir in cheese until melted. Pour
over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from the heat
for 3-5 minutes or until lightly browned. (Picture shows asparagus laid
side ways in dish and strip of sauce down center, lenthwise in dish,
garnished with herbs/sliced tomatoes) Yield: 4-6 servings. MC formatted by
bobbi744@sojourn.com
NOTES : Submitted to magazine by Linda McKee, Big Prairie, Ohio, this
recipe won second place in magazine's asparagus recipe contest.
Recipe by: Taste of Home Magazine, April/May '97, p. 26
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 01, 1997

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