I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Soups, Vegetarian, Vegetables, Main dish	6	Servings

INGREDIENTS

3	md	Sweet potatoes
2	c	Vegetable broth
1	pn	Nutmeg
1	pn	Ground cloves
1 1/2	c	Soy milk
		Salt; to taste

INSTRUCTIONS

Peel and slice sweet potatoes.
Place potatoes in a Dutch oven with broth.  Bring to a boil, cover and
reduce heat.  Simmer until potatoes are tender, about 20 minutes.
Place half of potato slices and half of broth in a blender. Add nutmeg,
cloves, soy milk and salt, and puree. Repeat with remaining potatoes and
broth.
Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or
chill and serve cold.
Per serving: 84 cal, 3 g prot, 154 mg sod, 15 g carb, 1 g fat, 0 mg chol,
46 mg calcium
Hints: This soup makes a delicious first course.  For a full meal, serve it
with rice salad and cookies for dessert.
Sprinkle with nutmeg.
Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by
Karen Mintzias

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