Seetos Lagon – We Love God!

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads	4	Servings

INGREDIENTS

2 1/2	lb	Potatoes
4		Green onions, chopped
1/4	c	Parsley, chopped
1/8	t	Dried basil
1	T	Margarine
3		Eggs
1/4	c	Wine vinegar
1	T	Vinegar
1/4	c	Salad oil
2	T	Salad oil
		salt and pepper
1/2	t	Mustard

INSTRUCTIONS

Scrub the potatoes and put them on to boil in a large saucepan with
enough water to cover them. Bring to a boil, reduce the heat and
simmer until they are tender, about 30 minutes or so. While they are
cooking, mix the salad dressing and set aside. When the potatoes are
tender, drain them and run cold water over them until they can just  be
handled. Drain them and peel them. Dice them into 1/2" pieces. Add  the
onions, parsley and salad dressing, along with a pinch of basil.  Mix
gently and set aside. In a frypan, melt the margarine; beat the  eggs
together wtih a fork and pour them into the pan. Cook until one  side
is lightly browned and the top has begun to set. Slide out onto  a
plate, flip back into the pan and cook the second side. Slice the
omelet into thin strips and cut the strips into short lengths. Add  the
egg pieces to the salad and mix again, gently. Serve immediately,  or
keep warm in the oven (200f or less) until you are ready to serve.  If
you wish to serve it cold, chill for several hours in the  refrigerator
before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 488 Calories From Fat: 242 Total Fat: 27.4g Cholesterol: 139.5mg Sodium: 116.2mg Potassium: 1298.3mg Carbohydrates: 50.8g Fiber: 6.6g Sugar: 2.6g Protein: 10.8g