Name: Parmesan Croutons
Ingredients: 3/4 lb BUTTER PRINT SURE; 3/8 lb CHEESE GRATED 1LB; 2 lb BREAD SNDWICH 22OZ #51

Whenever happy confidence in the sovereign power of God for our own lives and the lives of others grows weak, legalism creeps in. We inevitably try to compensate for loss of dynamic faith by increased moral resolve and the addition of man-made regulations. But wherever joyful confidence in the power of God is waning, the flesh is waxing. Which means that the morality we had hoped would save ourselves and the regulations we hoped would purify our church fall victim to the massive power of the flesh and become its instruments of self-reliance and self-sufficiency.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

3/4	lb	BUTTER PRINT SURE
3/8	lb	CHEESE GRATED 1LB
2	lb	BREAD SNDWICH 22OZ #51

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN        TEMPERATURE:  325 F. OVEN
1.  TRIM CRUSTS FROM BREAD; CUT BREAD INTO 1/2 INCH CUBES.
2.  MELT BUTTER OR MARGARINE; BLEND IN GRATED PARMESAN CHEESE.
POUR MIXTURE EVENLY OVER 1 GAL LIGHTLY-BROWNED CROUTONS; TOSS LIGHTLY.
3.  BROWN LIGHTLY IN OVEN, ABOUT 6 MINUTES.
Recipe Number: D01602
SERVING SIZE: 8 CROUTONS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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