[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy	French		100	Servings

INGREDIENTS

5 5/8	qt	WATER; WARM
2	ga	WATER TO COVER
2 1/4	lb	CHEESE CHEDDER
2 1/4	c	BUTTER PRINT SURE
4 1/2	c	MILK; DRY NON-FAT L HEAT
20	lb	BROCCOLI FZ
55	lb	POTATOES FRENCH FZ
3	c	FLOUR GEN PURPOSE 10LB
3	tb	SALT TABLE 5LB
1 1/2	tb	SALT TABLE 5LB

INSTRUCTIONS

1.  PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE
IN STEP 4.
2.  PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE
BROCCOLI, RECIPE NO. Q-G-3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES;
SET ASIDE FOR USE IN STEP 4.
3.  SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
4.  PLACE 1/2 CUP BROCCOLI INTO POTATO; COVER WITH 1/4 CUP (1-A LADLE)
CHEESE SAUCE TOPPING.
  :
NOTE:  ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.
EACH PORTION:  1 POTATO (6 3/4 OZ), 1/2 CUP (2 1/2 OZ) CHOPPED BROCCOLI,
1/4    CUP (2 1/4 OZ) CHEESE SAUCE.
Recipe Number: Q08304
SERVING SIZE: 1 POTATO-1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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