Name: Potato, Artichoke and Feta Cheese Latkes
Ingredients: 1 1/2 lb Red-skinned potatoes; 1 pk (9-ounce) frozen artichoke hearts, thawed, diced, patted dry; 2/3 c Chopped leek (white and pale green parts only); 1/2 c Freshly grated Parmesan cheese; 1 lg Egg, beaten to blend; 2 tb Chopped fresh mint; 2 ts Dried oregano; 1 ts Salt; 1/2 ts Pepper; 6 oz Feta cheese, diced; 1 1/2 c (about) fresh French breadcrumbs; 8 tb (about) olive oil

We must preach the gospel of God’s sovereign grace in Christ to everyone. There should be no restrictions on when, where, or to whom we will preach. We must never attempt to pry into God’s secret will. We cannot know the objects of God’s election and redemptive love until they repent and believe. We do not wait for a “warrant” (the apparent conviction of sin) before proclaiming the gospel and urging people to repent. We preach (as opposed to “offer”) the gospel to everyone indiscriminately because we are not God and we do not know when or where He will pour out His mercy next. Also, we preach to everyone because we have been commanded to do so (Matthew 28:19; Mark 16:15; Acts 1:8).

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Greek		12	Servings

INGREDIENTS

1 1/2	lb	Red-skinned potatoes
1	pk	(9-ounce) frozen artichoke hearts, thawed, diced, patted dry
2/3	c	Chopped leek (white and pale green parts only)
1/2	c	Freshly grated Parmesan cheese
1	lg	Egg, beaten to blend
2	tb	Chopped fresh mint
2	ts	Dried oregano
1	ts	Salt
1/2	ts	Pepper
6	oz	Feta cheese, diced
1 1/2	c	(about) fresh French breadcrumbs
8	tb	(about) olive oil

INSTRUCTIONS

This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com
For a nice vegetarian meal, offer these latkes with a Greek salad. Stir
chopped fresh mint into yogurt to have with the latkes.
Cook potatoes in pot of boiling salted water until just tender, about 20
minutes. Drain. Cool completely and peel.
Preheat oven to 325 deg. F. Place baking sheet in oven. Using hand grater,
coarsely grate potatoes into large bowl. Add artichokes and leek. Mix
Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato
mixture. Stir in feta and enough breadcrumbs to form mixture that holds
together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with
remaining mixture.
Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes
into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet
in oven. Repeat with remaining pancakes, adding more oil to skillet by
tablespoonfuls as necessary. Serve hot.
Makes about 12
Bon Appetit, December 1995.
Posted to JEWISH-FOOD digest V96 #098
From: bgl@leass.pcc.com
Date: Sat, 7 Dec 1996 12:43:41 -0500

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

We are today accepted in the Beloved, today absolved from sin, today acquitted at the bar of God… We are now pardoned; even now are our sins put away; even now we stand in the sight of God accepted, as though we had never been guilty. “There is therefore now no condemnation to them which are in Christ Jesus.” There is not a sin in the Book of God, even now, against one of His people. Who dares to lay anything to their charge? There is neither speck, nor spot, nor wrinkle, nor any such thing remaining upon any one believer in the matter of justification in the sight of the Judge of all the earth.

C.H. Spurgeon