Name: Ham Stuffed Potatoes
Ingredients: 4 lg Baking potatoes; Vegetable oil; 1 Egg; separated; 1/2 c Ham; cooked, finely chopped; 1/4 c Milk; 1/2 ts Salt; 1/4 ts Pepper

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Side dish, Vegetables	4	Servings

INGREDIENTS

4	lg	Baking potatoes
		Vegetable oil
1		Egg; separated
1/2	c	Ham; cooked, finely chopped
1/4	c	Milk
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for
1 to 1-1/4 hours or until done.
Allow to cool to touch.  Slice skin away from top of each potato. Carefully
scoop out pulp, leaving shells intact; mash pulp.
Beat egg yolks; add ham, milk, salt, and pepper.  Stir into potato pulp,
mixing well.  Beat egg white until stiff peaks form; fold into potato
mixture.  Stuff shells with mixture. Bake at 450 degrees for 10 minutes or
until lightly browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy
Coleman

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