Little Feta Cheesecakes

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, Eggs		Appetizers, Cakes, Cheesecakes, Dairy	48	Servings

INGREDIENTS

1/2	c	Breadcrumbs, fine dry
1/2	c	Pecans, ground
1/4	c	Butter, melted
8	oz	Cream cheese, softened
4	oz	Feta cheese, crumbled
1		Egg
2	T	Milk
1/8	t	Hot sauce
1/2	c	Tomato sauce
1	T	Onion, minced
2	T	Tomato pase
1/4	t	Basil, dried
1/4	t	Oregano, dried
1/8	t	Pepper
1		Clove garlic, small minced
		sliced ripe olives opt
		fresh parsley springs
		opt
1990		etown Collection, Oxmoor House.

INSTRUCTIONS

Combine first 3 ingredients in a small bowl; stir well. Press 1
teaspoon pecan mixture into paper-lined miniature (1-3/4-inch) muffin
pans. Beat cream cheese at medium speed of an electric mixer until
fluffy; add crumbled feta cheese and egg, beating well.  Stir in milk
and hot sauce. Spoon cheese mixture evenly into prepared miniature
muffin pans. Bake at 350 degrees for 10 to 12 minutes or until
cheesecakes are set. Let cool; cover and chill 2 hours. To serve,
remove cheesecakes from pans, and remove paper liners from
cheesecakes. Spoon Herbed Tomato Sauce evenly over cheesecakes.  If
desired, garnish with slice ripe olives and fresh parsley springs.
HERBED TOMATO SAUCE Combine all ingredients in a small saucepan, and
stir well. Cook over medium heat, stirring occasionally, 5 minutes or
until mixture thickens. Let sauce cool. Cover tightly, and chll at
least 2 hours. Yield 2/3 cup.  SOURCE:  Nancy Lynch; a Collection of
Recipes; Worcester Country  School Development Office; Berlin,
Maryland; America's Best Recipes a  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”