Name: Eggs a la Wedgewood
Ingredients: 12 Eggs; 3 ts Parsley, chpd; 1 ts Nutmeg; Salt and pepper to taste; 1/2 c Sour cream; Green onions, minced; 1 lb Bacon, cooked, crumbled; 12 Whole button mushrooms; 1 1/2 c Cheddar cheese, grated

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Casseroles, Breakfast, Restaurants, Eggs	6	Servings

INGREDIENTS

12		Eggs
3	ts	Parsley, chpd
1	ts	Nutmeg
		Salt and pepper to taste
1/2	c	Sour cream
		Green onions, minced
1	lb	Bacon, cooked, crumbled
12		Whole button mushrooms
1 1/2	c	Cheddar cheese, grated

INSTRUCTIONS

In a large skillet scramble the eggs with the parsley and nutmeg. In a 9
inch square baking dish layer the scrambled eggs, salt and pepper to taste,
sour cream, green onions, bacon pieces, mushrooms, and cheddar cheese.
Refrigerate the casserole overnight. Bake in a 300 oven for 20 to 30
minutes, until the cheese is melted. Do not overbake. Source: The Wedgewood
Inn
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear