Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Dutch	Desserts, Entertain	12	Servings

INGREDIENTS

1 1/2	c	Graham Cracker Crumbs (about 8 oz)
3	tb	Unsweetened Dutch-processed cocoa
3	tb	Sugar
4	tb	Vegetable Oil
24	oz	Cottage cheese, nonfat (2 1/2 Cups)
8	oz	Cream Cheese, reduced-fat
4	oz	Cream Cheese, nonfat (1/2 c)
12	oz	Sour Cream, nonfat (1 1/2c)
1 1/2	c	Sugar
1/2	c	Orange juice concentrate, thawed
1/3	c	Nonfat dry milk powder
2	lg	Eggs
3	lg	Egg Whites
2	ts	Vanilla extract
1/4	ts	Salt
		Orange slices

INSTRUCTIONS

1.  Preheat the oven to 300&deg; . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and sugar.
Stir in the oil thoroughly. Reserve 1 T of the crust mixture for garnish,
if desired. Press the crust onto the bottom and 2" up the sides of the
springform. Set aside. 2. Puree the cottage cheese, cream cheese, and sour
cream in a food processor until very smooth. Transfer the cheese mixture to
a large mixing bowl. Add the sugar, orange juice concentrate, milk powder,
eggs, egg whites, vanilla and salt and combine thoroughly. Pour the filling
into the prepared pan and bake for 1 hour and 15 minutes. When it is done,
the cake will be puffed and the center will be slightly jiggly. DO NOT
OVERBAKE!!! 3.  Set the cake on a rack to cool for 1 hour. Cover tightly
and refrigerate for at least 4 hours. To remove the cheesecake from the
pan, first run a thin knife around the edge. Loosen clasp and lift away
sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and
then wet it again before cutting each slice, if necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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