If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats	Mexican	Seafood	6	Servings

INGREDIENTS

1/2	c	Chopped onion
2	tb	Parkay margarine
1	lb	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
1	cn	(8-oz) tomatoes; cut up, drained
		Tortilla chips
2	c	Shredded lettuce
1/3	c	Pitted ripe olive slices
1	cn	(6-oz) crabmeat; drained, flaked
		Sour cream
		Guacamole

INSTRUCTIONS

In saucepan, saute onions in margarine.  Add Velveeta Mexican cheese spread
and tomatoes; stir until process cheese spread is melted. Place chips on
serving platter; cover with lettuce, olives, cheese spread mixture and
crabmeat. Top with sour cream and guacamole. 6 to 8 servings Variation:
Substitute tuna for crabmeat.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”