Name: Skirlie
Ingredients: 4 Helpings; 100 Beef dripping; 2 x 100g Medium-sized Onions; 125 (approx) Coarse Oatmeal; Salt and Pepper

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Scotland, Update	1	Servings

INGREDIENTS

4		Helpings
100		Beef dripping
2	x	100g Medium-sized Onions
125		(approx) Coarse Oatmeal
		Salt and Pepper

INSTRUCTIONS

Heat the dripping in a frying pan. Skip and chop the onions finely, and add
to the pan. Cook gently for 5 minutes until lightly browned. Add enough
oatmeal to absorb the fat, and cook gently for another 10 minutes. Season
well with salt and pepper. NOTE: Skirlie is traditionally served with
potatoes, as an economical main dish, but it can be served as an
accompaniment to any kind of meat, stews, and roasts.Subj: Squires Choise
Skirlie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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