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

[In John 3:16] this love is infinitely majestic because God, as holy, has loved the world, as sinful! What strikes us is that God who is righteous loves the world which is unrighteous. This text takes root in our hearts because it declares that He who dwells in unapproachable light has deigned to enter the realm of darkness; that He who is just has given Himself for the unjust (1 Peter 3:18); that He who is altogether glorious and desirable has suffered endless shame for detestable and repugnant creatures, who apart from His grace respond only with hell-deserving hostility!

Sam Storms

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”