Name: Cheese and Onion Fondue
Ingredients: 1 oz Butter; 1 lg Onion -- finely chopped; 2 ts Plain flour; 5 Fluid ounces thick sour; Cream; 8 oz Gruyere cheese -- grated; 8 oz Cheddar cheese -- grated; TB chives -- chopped; Pepper; sm Cooked potatoes -- to serve; sm Cooked sausages -- to serve

Consequently, unless the Scriptures constitute the basis for all the structural elements of a sermon and unless the expositor labors diligently in the context of each of the texts he cites, a sermon will inevitably lack the power of the Word of Truth rightly divided, and hearers will be misled, both in the substance of what is taught and in the example of Bible study methodology. The preacher must lead his people into the text, not away from it.

Charles Koller

CATEGORY	CUISINE	TAG	YIELD
Dairy		Fondue	1	Servings

INGREDIENTS

1	oz	Butter
1	lg	Onion — finely chopped
2	ts	Plain flour
5		Fluid ounces thick sour
		Cream
8	oz	Gruyere cheese — grated
8	oz	Cheddar cheese — grated
		TB chives — chopped
		Pepper
	sm	Cooked potatoes — to serve
	sm	Cooked sausages — to serve

INSTRUCTIONS

Melt butter in saucepan, cook onion for 4-5 minutes until soft.  Stir in
flour, then add cream, cook for 2 minutes. Continue to cook whilst adding
cheeses and heat until mixture is smooth, stirring frequently.  Add chives
and season with pepper. Pour into fondue pot and serve with the potatoes
and sausages.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”