Name: Potted Beef
Ingredients: 8 oz Cooked lean beef; 4 oz Butter; 2 ts Meaux mustard; 3 ts Port; Salt; Pepper

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats		Appetizers, Meats	4	Servings

INGREDIENTS

8	oz	Cooked lean beef
4	oz	Butter
2	ts	Meaux mustard
3	ts	Port
		Salt
		Pepper

INSTRUCTIONS

Chop cooked beef finely in food processor. Blend in half the butter. Stir
in mustard, port, and salt and pepper to taste. Pack into individual
dishes. Melt remaining butter and pour over potted beef. Chill for 1 hour
or until required. Serve with hot toast or salad. Posted to MealMaster
Recipes List, Digest #164
Date: Thu, 13 Jun 1996 21:05:09 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>

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