The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		R, E, G, Exports	1	Servings

INGREDIENTS

1/4	c	Cold butter
1	c	Unbleached flour
2	tb	Cold milk or buttermilk
1	tb	Butter
2	oz	Unsweetened chocolate
4	lg	Eggs
3/4	c	Dark corn syrup
1/2	c	Packed brown sugar
1/2	ts	Salt
1	tb	Rum
1	ts	Vanilla extract
2	c	Coarsely chopped pecans
		Handful of pecan halves
1/2	pt	Heavy cream
3	tb	Sugar
1/4	ts	Vanilla extract
2	tb	Rum

INSTRUCTIONS

CRUST
FILLING
OPTIONAL TOPPINGS
FOR CRUST: Using a food processor or a manual pastry cutter or two forks,
combine the butter and flour until they form a uniform mixture resembling
coarse corn meal.
Add just enough milk (1 tablespoon at a time) to hold the dough together.
Roll out the dough to fit a 9-inch pie pan, using extra flour to prevent
sticking as you roll. Form a crust with artfully fluted edges. Set aside.
FOR THE FILLING: Preheat the oven to 375#161#F.
Melt butter and chocolate together. Remove from heat.
Beat eggs at high seed with an electric mixer. Slowly drizzle in the
chocolate mixture, as you keep beating the eggs. Beat in all other
ingredients except the pecans.
Spread the chopped pecans into the unbaked pie shell. Pour in the batter,
and scatter a few pecan halves on top.
Bake 30 minutes, or until solid in the middle. If you want the topping,
whip the cream with the sugar, vanilla, extract, and rum. Serve warm, at
room temperature, or cold with optional whipped cream, if desired.
REG shared by Kelly T. McNamara, Cleveland, OH, USA.
Per serving (excluding unknown items): 3226 Calories; 193g Fat (53%
calories from fat); 33g Protein; 358g Carbohydrate; 1202mg Cholesterol;
2381 mg Sodium
Recipe By: Still Life With Menu/Mollie Katzen
Posted to EAT-L Digest  6 November 96
Date:    Thu, 7 Nov 1996 12:09:26 -0500
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

A Message from our Provider:

“Jesus: Never-ending fulfillment”