Name: Asparagus Appetizer Spread
Ingredients: 1 lb Fresh asparagus; trimmed; 12 oz Light sour cream; divided; 8 oz Light cream cheese; softened; 1 Envelope unflavored gelatin; 1 c Low-fat ham; fully cooked, finely chopped; 1 tb Chives; chopped; 1/8 ts Pepper; Additional ham and asparagus; optional; Assorted reduce-fat crackers

A sinner does not “decide” for Christ; the sinner “flies” to Christ in utter helplessness and despair saying – Foul, I to the fountain fly, Wash me, Saviour, or I die. No man truly comes to Christ unless he flies to Him as his only refuge and hope, his only way of escape from the accusations of conscience and the condemnation of God's holy law. Nothing else is satisfactory. If a man says that having thought about the matter and having considered all sides he has on the whole decided for Christ, and if he has done so without any emotion or feeling, I cannot regard him as a man who has been regenerated. The convicted sinner no more “decides” for Christ than the poor drowning man “decides” to take hold of that rope that is thrown to him and suddenly provides him with the only means of escape. The term is entirely inappropriate.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Snacks	8	Servings

INGREDIENTS

1	lb	Fresh asparagus; trimmed
12	oz	Light sour cream; divided
8	oz	Light cream cheese; softened
1		Envelope unflavored gelatin
1	c	Low-fat ham; fully cooked, finely chopped
1	tb	Chives; chopped
1/8	ts	Pepper
		Additional ham and asparagus; optional
		Assorted reduce-fat crackers

INSTRUCTIONS

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
Cook asparagus in a small amount of water until tender. Drain, reserving
1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream
and the cream cheese; blend well. In a saucepan, combine gelatin and
reserved liquid; heat slowly until the gelatin is dissolved. Remove from
the heat; stir in the asparagus mixture, ham, chives and pepper. Pour into
a 1-quart round-bottom bowl coated with nonstick cooking spray. Cover and
chill until set, about 6 hours. Unmold onto a plate and spread with
reserved sour cream. Garnish with additional ham and asparagus if desired.
Serve with crackers.
Serving Size: 1/8 recipe
Calories: 153, Total Fat: 9gm, Calories from Fat: 55%, Saturated Fat: 3gm,
Cholesterol: 3gm, Sodium: 429mg, Carbohydrate: 6gm, Protein: 11gm
NOTES : the first time I made this spread was for a potluck get-together.
It  received such great comments that I've been making it ever since. The
asparagus and ham pair nicely with smooth sour cream and cream cheese.
Recipe by: Linda Stotts,  Lowell, Ohio
Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997

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