Name: Mexican Cheese Dip
Ingredients: 1 lb American cheese; 1 cn (5.3-oz) Pet evaporated milk; 1/4 ts Garlic powder; 1 ts Cumin; 1 tb Chili powder; 1 cn (10-oz) Ro-tel tomatoes

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Dip	10	Servings

INGREDIENTS

1	lb	American cheese
1	cn	(5.3-oz) Pet evaporated milk
1/4	ts	Garlic powder
1	ts	Cumin
1	tb	Chili powder
1	cn	(10-oz) Ro-tel tomatoes

INSTRUCTIONS

Cut up and melt cheese in a double boiler. Mix together Pet milk, garlic
powder, cumin, chili powder and Ro-Tel in blender. Blend well. Add liquid
from blender to cheese and mix. Serve hot with chips.
Recipe can easily be doubled but you must do the blender ingredients
separately, one recipe at a time, before mixing all together.
CINDY MILLER (MRS. PATRICK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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