Name: Ellen's Boursin
Ingredients: 8 oz Cream cheese; 2 Garlic cloves; peeled; 1 tb Each fresh basil, dill and chives; 6 Black olives; pitted

Reformed interpreters generally must speak (in so many words) of the fulfillment of the ceremonial law, the cancellation/abrogation of the civil law, and the continuance of the moral law. But all this is confusing and completely unnecessary if the whole of the law may be viewed as taken up into Christ and given His new and authoritative interpretation. With this, then, “every detail” of the law (of Moses!) may be observed by the New Covenant believer in precisely the same way: namely, in the way it comes to him from the hands of Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads	1	Batch

INGREDIENTS

8	oz	Cream cheese
2		Garlic cloves; peeled
1	tb	Each fresh basil, dill and chives
6		Black olives; pitted

INSTRUCTIONS

Blend cream cheese, garlic and herbs in a food processor until smooth. Chop
in olives.  Transfer to a small bowl and keep refrigerated until ready to
serve.
Ogden writes: "Boursin is generally served as an appetizer spread on
crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef
sandwiches with a layer of boursin as a base."
Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog. Vol. 8,
No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The church is prayer-conditioned.”