Name: Cheese Potato Puff
Ingredients: 12 md Potatoes; peeled, chopped; 6 tb Butter; 2 1/4 c Grated cheddar cheese (up to); 1 1/4 c Milk; 1 ts Salt; 2 Eggs; beaten

[In Ephesians 5] Paul was not suggesting that we can possess the Spirit in varying measures. The Holy Spirit is an indivisible person – one of the divine persons of the Trinity, which means that He Himself is God – and He either indwells a person or not. No one has the Spirit of God in partial measure. But to be “filled with the Spirit” is to be controlled by the Spirit. The contrast Paul made proves the point. To be drunk with wine is to have your faculties controlled by alcohol – to be so given over to its influence that the wine governs you in a negative way. To be filled with the Spirit is simply to be controlled by Him so that His power dominates you in a positive way.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	10	Servings

INGREDIENTS

12	md	Potatoes; peeled, chopped
6	tb	Butter
2 1/4	c	Grated cheddar cheese (up to)
1 1/4	c	Milk
1	ts	Salt
2		Eggs; beaten

INSTRUCTIONS

Cook potatoes in salted water until tender. Drain and mash thoroughly. Add
butter, cheese, milk and salt; beat over low heat until butter and cheese
are melted. Fold in eggs and pour into a greased 13x9-inch making dish.
Bake at 350 for 30-45 minutes, or until puffy and golden brown. (Can be
mixed and refrigerated overnight and baked just before serving.)
MRS TOMMY GREGORY (SUELLEN)
LEXA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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