Name: Cheese and Broccoli Potato Topper
Ingredients: 1 cn Campbell's NEW Cheddar Cheese Soup (10 3/4 oz); 2 tb Sour cream or yogurt; 1/2 ts Dijon-style mustard; 1 c Cooked broccoli flowerets; 4 Hot baked potatoes, split

You see, doing good in dependence on God does just the opposite of paying Him back. All Christian labor for Him is a gift from Him. Good deeds when done as a pure act of His grace do not pay back grace, but borrow more grace from Him. Without God’s grace we would not and could not serve Him. Therefore, even our service does not put Him in debt to us, but rather puts us deeper in debt to His grace. And that is where God wants us to be throughout eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Side dish	4	Servings

INGREDIENTS

1	cn	Campbell's NEW Cheddar Cheese Soup (10 3/4 oz)
2	tb	Sour cream or yogurt
1/2	ts	Dijon-style mustard
1	c	Cooked broccoli flowerets
4		Hot baked potatoes, split

INSTRUCTIONS

Prep time: 10 minutes. Cook time: 10 minutes
1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.
2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.
TIP: To bake potatoes: Using fork, pierce each potato; bake at 400'F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”