Name: Asparagus with Cheese- Bacon Sauce
Ingredients: Joan Holden wgmb33a; 2 tb Flour; 2 tb Butter -- or margerine; 1 c Milk; 3/4 c Grated sharp cheddar; 1/4 tb Salt; 1/8 tb Pepper -- Ground nutmeg (; Less; 2 sl Bacon -- cooked; 14 Asparagus spears

But every last drop of poison is poison; every spark of fire is fire; and the last bit of flesh that remains in the believer is still enmity. When God’s grace changes our nature, it doesn’t change the nature of the flesh. It conquers it, weakens it, mortally wounds it, so that we are no longer Captain Ahabs by nature; yet his defiant malice smolders in our flesh. By the time Paul wrote Romans, he must have been as Christlike as anyone can expect to be on this side of heaven, and he surely spend his days putting his flesh to death. Still he cried out for deliverance from this irreconcilable enemy (Rom. 7:24).

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Side dish	6	Servings

INGREDIENTS

		Joan Holden wgmb33a
2	tb	Flour
2	tb	Butter — or margerine
1	c	Milk
3/4	c	Grated sharp cheddar
1/4	tb	Salt
1/8	tb	Pepper — Ground nutmeg (
		Less
2	sl	Bacon — cooked
14		Asparagus spears

INSTRUCTIONS

In heavy saucepan stir flour into melted butter until smooth;cook over low
heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat,
stirring constantly, until nearly thickened. Add cheese;stir until cheese
is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled
bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan
Holden
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“When God saw you – It was love at first sight”