Name: Root Vegetable Gratin Dauphinoise
Ingredients: 3 md Potatoes; 4 md Carrots; 1 sm Swede; 2 sm Parsnips; Butter; 2 Cloves finely chopped garlic; 200 g Grated ementhal; Breadcrumbs; 1/2 pt Milk; 1/2 pt Cream

We notice also that Jesus said that the number of such self-proclaiming believers, who are not really regenerate, is declared to be “many.” This should elicit caution in our assumptions of the success of our methods and techniques of evangelism. We tend to be quite sanguine with our “evangelism statistics” when we assume the conversion of all who answer an altar call, make a “decision for Christ,” or recite the “sinner’s prayer.” These tools can help measure outward professions, but they do not give us a glimpse into the heart. All we can ever see of a person’s profession is his fruit. And even the fruit can be deceptive. God, and God alone, can read the human heart. Our gaze cannot penetrate beyond the outward appearance.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy		Simply, Antony	1	servings

INGREDIENTS

3	md	Potatoes
4	md	Carrots
1	sm	Swede
2	sm	Parsnips
		Butter
2		Cloves finely chopped garlic
200	g	Grated ementhal
		Breadcrumbs
1/2	pt	Milk
1/2	pt	Cream

INSTRUCTIONS

Take a baking dish and make a single layer of carrot. Add a couple of knobs
of butter, some garlic and a sprinkling of ementhal. Repeat with the other
vegetables, ending with the potato and extra cheese. Mix half a pint of
milk and half a pint of cream together with a beaten egg. Pour evenly over
the vegetables.
Bake the gratin in a medium oven for 45 minutes.
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