Now I know there are many dangers of striving for excellence. After all, haven’t we learned that Satan will take anything we do for good and seek to bring forth evil. We have been been taught, 2 Corinthians 2:11, to not be “ignorant of his schemes.” I know if we are not careful, a pursuit of excellence can lead to pride whereby we look down on others or desire to draw personal attention to ourselves or seek to be man-pleasers. I know it can lead to a reliance on our own strength and not God’s strength. I know it can lead to misplaced goals that believe the product is more important than the spiritual goals it aims to produce. I know it can lead to misplaced trust that excellence alone can somehow achieve God’s purposes. And I know it can lead to misplaced methods, looking to worldly techniques more than Scripture. I know all of these and now you do as well, but we can’t operate in fear as an excuse to excuse the behavior expected of us from the Lord.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1	tb	Ham Base
1	qt	Chicken Base
6	tb	Margarine; (divided)
1/4	lb	Yellow onion; (diced)
1	lb	Potato; (diced)
3/4	ts	Ground Black Pepper
1 1/2	oz	Flour
1	c	Milk
		Chopped parsley for garnish

INSTRUCTIONS

Combine ham and chicken bases in a saucepan and whish until no lumps
appear.
Melt 3 tablespoons margarine in a stockpot and sauté onions until
transparent.
Add potato and pepper and stir until completely mixed.
Add chicken and ham stock and stir until mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine
20    seconds or until melted.
Whisk flour into melted margarine and stir until it forms a roux into the
stock. The soup will start to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly.
When milk is incorporated remove from heat.
Garnish with chopped parsley and serve.
Posted to Bakery-Shoppe Digest by The Overstreets <[email protected]> on
Feb 13, 1998

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