Name: Brussel Sprout Souffle
Ingredients: 2 Hands full of Brussel; Sprouts; 2 Tomatoes; 1 Onion,finely chopped; 1 ts Beef Broth, instant; 6 oz Grated cheese; Pepper; Salt; Nutmeg; Paprika; Cayenne Pepper

The size of the crowd rather than the depth of the heart determined success. If the crowd was large then surely God was blessing the ministry. Churches were built by demographic studies, professional strategists, marketing research, meeting “felt needs” and sermons consistent with these techniques. We were told that preaching was out, relevance was in. Doctrine didn’t matter nearly as much as innovation. If it wasn’t “cutting edge” and consumer friendly it was doomed. The mention of sin, salvation and sanctification were taboo and replaced by Starbucks, strategy and sensitivity.

Bob Burney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Vegetables	2	Servings

INGREDIENTS

2		Hands full of Brussel
		Sprouts
2		Tomatoes
1		Onion,finely chopped
1	ts	Beef Broth, instant
6	oz	Grated cheese
		Pepper
		Salt
		Nutmeg
		Paprika
		Cayenne Pepper

INSTRUCTIONS

1.Cover brussel sprouts with water and season with
salt, pepper and nutmeg.Put in microwave and cook on
HIGH for 7 minutes. 2.Mix the ground beef with salt,
pepper, paprika, cayenne pepper and the onions. 3.Fry
in a little oil until all is nicely crumbly;add the
peeled, cubed tomatos. Turn down heat to low and add
instant broth when the tomato juice is evaporated
enough. 4.Put the brussel sprouts and the meat mix in
a souffle form and sprinkle the cheese on top. 5.Bake
in a 200 C oven for 15 minutes, until cheese begins to
brown. Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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