Name: Eiger Rosti Potatoes
Ingredients: Stephen Ceideburg; 6 Pontiac potatoes; 1 sm Onion; 1 To 2 tablespoons margarine

Think of it. In order for God to atone for man's sin, someone had to subject Himself to death. Yet only one who had unlimited ability to atone for sin could do that, only a perfect man. He had to have unlimited ability to atone, because He would be shedding His blood for all humankind. He had to be perfect because God accepts only unblemished sacrifices. Who could do that? Only God. And God the Son shed His own blood for us (Acts 20:28) (Josh McDowell and Bart Larson).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

		Stephen Ceideburg
6		Pontiac potatoes
1	sm	Onion
1		To 2 tablespoons margarine

INSTRUCTIONS

Boil the potatoes in their jackets until just tender. Cool and store in the
fridge to firm up for at least one day, prefer- ably two. When ready to
use, grate potato coarsely, finely chop the onion, mix together and season
to taste. (Ruth says you can also add chopped bacon, to make speck rosti,
though this is usually a breakfast dish.)
Heat the margarine in a frying pan and add potato mixture. Do not press it
down; keep it loose and light. Cook it for 10-15 minutes on medium heat,
turning it in sections a couple of times. Towards the end, leave it to form
a golden brown crust on the bottom. Turnout, crust upwards, onto a platter
and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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