The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Wisconsin		4	To 6

INGREDIENTS

1 1/2	c	Raw Potatoes; Peeled and Diced
2	c	Boiling Water
2		Cubes Chicken Bouillon
2	tb	Butter
1/4	c	Onion; Finely Chopped
1/4	c	Green Pepper; Finely Chopped
2	tb	All-purpose Flour
2	c	Milk
1	ts	Salt
1/8	ts	Black or White Pepper
1 1/2	c	Aged Cheddar Cheese; Finely Grated
1/4	c	Fresh Parsley; Finely Chopped Heads; (Optional)

INSTRUCTIONS

Today's recipe is in honor of cheese-heads wearing green and gold
everywhere that support the Green Bay Packers as our Souper Bowl recipes
continue at Recipe-a-Day.com. We're not entirely sure how or when cheese
became associated with this Titletown Football Team in the Dairy State of
Wisconsin, but we do know this is a great recipe to add to your files,
Packer fan or not!
Cook potatoes in boiling water until tender, approximately 16-18 minutes
after water begins to boil. Remove potatoes with a slotted spoon and
reserve cooking water. Add bouillon cubes to hot liquid and stir until
cubes are dissolved.
In a separate large saucepan melt butter over medium heat. Add onion and
green pepper and cook, stirring gently for about 3-minutes until softened,
but not browned. Sprinkle flour over vegetables and let bubble. Remove from
heat and add milk and potato water all at one time. Stir in salt and
pepper. Return to moderate heat and cook until boiling and smooth, making
sure to stir constantly to mix flour thoroughly and not permit the milk to
scorch. Turn heat to low and simmer for 2-5 minutes.
Add cheese and gently stir until the cheddar is thoroughly melted. Stir in
reserved potatoes and heat through, approximately 10-minutes. Serve very
hot and garnish with freshly chopped parsley if desired.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 22, 1998

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