Name: Slovak Loska (Langoshe) (Pagach?)
Ingredients: 3 c Potatoes,mashed,cool,salted; 1/2 c Flour; As a child, I remember my Grandmother calling this Pagach.

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
	Slovak	Ethnic, Breads	4	Servings

INGREDIENTS

3	c	Potatoes,mashed,cool,salted
1/2	c	Flour
	As	a child, I remember my Grandmother calling this Pagach.

INSTRUCTIONS

Blend flour into mashed potatoes. Add more flour if needed, but not to
much. Dough should not be sticky or crumbly. Divide dough into four
portions and roll out each portiom on floured board to 1/8 inch thickness
in 8 inch circles. Pick surface with a fork to prevent puffing. Bake in
preheated oven at 400 degrees. Bake on bottom surface of oven, (I use
cookie sheets) for about 7 minutes on each side. After the Loska is baked,
brush each side with either plain or browned butter. Stack on a plate and
cut into wedges. Loska is good with any meatless soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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