Name: Jerusalem Artichokes and Potato Au Gratin
Ingredients: 6 Jerusalem artichokes - (abt 3/4 lb); peeled ,and cut into 1/4" slices; 2 lg Baking potatoes - (abt 1 1/4 lbs); peeled, and cut into 1/2" slices; Salt; to taste; Freshly ground black pepper; to taste; Cayenne pepper; to taste; 1/4 c Olive oil; 1 tb Butter; 1/2 c Chopped onion; 2 ts Chopped garlic; 1 c Grated cheddar cheese; 1 tb Flour; 1/2 c Milk; 1 c Dried fine bread crumbs; 2 tb Chopped parsley; Emeril's Essence; see * Note

I am convinced that prayerlessness: 1. Is a sin against God (1 Sam. 12:23). 2. Is direct disobedience to the command of Christ (“watch and pray,” Mt. 26:41). 3. Is direct disobedience to the Word of God (“pray without ceasing,” 1 Thes. 5:17). 4. Makes me vulnerable to temptation (“watch and pray so that you will not fall into temptation,” Mt. 26:41). 5. Expresses independence – no need for God. 6. Gives place to the Enemy and makes me vulnerable to his schemes (Eph. 6:10-20; Dan. 10). 7. Results in powerlessness. 8. Limits (and defines) my relationship with God. 9. Hinders me from knowing His will, His priorities, His direction. 10. Forces me to operate in the realm of the natural (what I can do) versus the supernatural (what He can do). 11. Leaves me weak, harried, and hassled. 12. Is rooted in pride, self-sufficiency, laziness, and lack of discipline. 13. Reveals a lack of real burden and compassion for others.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Side dish, Vegetables	6	Servings

INGREDIENTS

6		Jerusalem artichokes – (abt 3/4 lb); peeled ,and cut into 1/4" slices
2	lg	Baking potatoes – (abt 1 1/4 lbs); peeled, and cut into 1/2" slices
		Salt; to taste
		Freshly ground black pepper; to taste
		Cayenne pepper; to taste
1/4	c	Olive oil
1	tb	Butter
1/2	c	Chopped onion
2	ts	Chopped garlic
1	c	Grated cheddar cheese
1	tb	Flour
1/2	c	Milk
1	c	Dried fine bread crumbs
2	tb	Chopped parsley
		Emeril's Essence; see * Note

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
Place the Jerusalem artichokes and potatoes in a mixing bowl and season
with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive
oil and toss to coat. Butter the bottom and sides of a 2-quart baking dish.
Put half of the artichoke-potato mixture in the bottom of the pan, then
sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped
garlic, and 1/4 cup of the cheese and the flour. Top this with the
remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup
onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the
mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with
the bread crumbs, parsley and season with Emeril's Essence. Spread this
topping evenly over the mixture. Bake for 1 hour, or until the potatoes are
tender.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse

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