Name: Asparagus and Ham Topped Potatoes
Ingredients: 4 lg Russet potatoes; baked; 1/2 lb Ham; cut in julienne strips; 2 c Hot cooked asparagus; 2 Hard boiled eggs; sliced; Toasted sliced almonds; (optional)

Love is the fruit of the Spirit (Gal. 5:22), and the Spirit is given in answer to prayer (Lk. 11:13). Love is the outworking of faith (Gal. 5:6), and faith is sustained by prayer (Mk. 9:24, Lk. 22:32). Love is rooted in hope (Colossians 1:4-5), and hope is preserved by prayer (Eph. 1:18). Love is guided and inspired by knowledge of the Word of God (Phil. 1:9; Jn. 17:17), and prayer opens the eyes of the heart to the wonders of the Word (Psm. 119: 18). If love is the path of fullest joy, then let us pray for the power to love “that our joy might be full!”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs		Pork & ham, Vegetables	4	Servings

INGREDIENTS

4	lg	Russet potatoes; baked
1/2	lb	Ham; cut in julienne strips
2	c	Hot cooked asparagus
2		Hard boiled eggs; sliced
		Toasted sliced almonds; (optional)

INSTRUCTIONS

Slit hot potatoes lengthwise and open by gently squeezing from the bottom.
Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top
and garnish with almonds.
CREAMY MUSTARD SAUCE:2 tbsp. butter 3 tbsp. flour 1 tsp. dry mustard 1/2
tsp. salt 1/8 tsp. white pepper 2 c. milk. Melt butter in saucepan and stir
in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in
milk. Cook and stir until thickened and bubbly. Makes 2 cups.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998

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