Name: Layered Pear Cream Cheese Mold
Ingredients: 1 cn (16 ounces) pear halves; undrained; 1 pk (8-serving size) or 2 packages; (4-serving size) JELL-O Brand Lime flavor Gelatin Dessert; 1 1/2 c Cold ginger ale or water; 2 tb Lemon juice; 1 pk (8 ounces) PHILADELPHIA BRAND Cream Cheese; softened; 1/4 c Chopped pecans

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy	Philadelphia	J, E, L, L-	1	Servings

INGREDIENTS

1	cn	(16 ounces) pear halves; undrained
1	pk	(8-serving size) or 2 packages; (4-serving size) JELL-O Brand Lime flavor Gelatin Dessert
1 1/2	c	Cold ginger ale or water
2	tb	Lemon juice
1	pk	(8 ounces) PHILADELPHIA BRAND Cream Cheese; softened
1/4	c	Chopped pecans

INSTRUCTIONS

Carbonated beverages add pizzazz to molded gelatin salads. Club soda fruit
favored sparkling water, ginger ale or lemon lime flavored drinks can be
substituted for all or part of the cold water.
Guests will enjoy this beautiful emerald-topped mold flavored with a hint
of ginger.
DRAIN pears, reserving liquid. Dice pears; set aside. Add water to liquid
to make 1 1/2 cups; bring to boil in small saucepan.
STIR boiling liquid into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold ginger ale and lemon juice. Reserve 2
1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup
mold. Refrigerate about 30 minutes or until thickened (spoon drawn through
leaves definite impression). Arrange about 1/2 cup of the diced pears in
thickened gelatin in mold.
Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl
with wire whisk until smooth. Refrigerate about 30 minutes or until
slightly thickened (consistency of unbeaten egg whites). Stir in remaining
diced pears and pecans. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. makes 10
servings
Recipe by: Jell-O
Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on
Dec 21, 1997

A Message from our Provider:

“The church is prayer-conditioned.”