Meatloaf With Sour Cream Mushroom Sauce

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Beef, Crockpot, Pork & ham	1	Servings

INGREDIENTS

8	oz	Sour cream & onion dip
		divided
2 1/4	c	Soft bread crumbs
1/2	c	Finely chopped celery
1/4	c	Chopped onion
2	T	Chopped pimiento
1	t	Dried dillweed
3/4	t	Salt
1	ds	Pepper
1	lb	Ground beef
1	lb	Ground pork
2		Eggs, beaten
1		Cream of mushroom soup

INSTRUCTIONS

In large bowl combine the eggs, 1/2 cup of the onion sour cream dip,
the bread crumbs, celery, onion, pimiento, dillweed, salt and pepper;
mix well. Blend in the ground beef and pork. In crockpot crisscross
two 15" x 2" strips of foil. ( Use heavy duty or double thickness of
regular ), across the bottom and up the sides. Place the meat mixture
atop the foil strips, pressing lightly to form a round loaf, that
doesn't touch the sides of the pot. Cover;cook on low heat 8-9 hours.
Lift out the meatloaf, using the excess foil as "handles"; drain off
excess fat. Serve with Sour Cream Mushroom Sauce.  Sour Cream Mushroom
Sauce: In saucepan combine remaining 1/2 cup of  onion sour cream dip
and one 10-3/4 oz can of condensed cream of  mushroom soup. Heat
through, stir occasionally. Posted to  recipelu-digest Volume 01 Number
446 by James and Susan Kirkland  <kirkland@gj.net> on Jan 04, 1998

A Message from our Provider:

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