Name: Smoked Salmon Cheesecake
Ingredients: 12 oz Cream cheese, softened; 1/2 lb Smoked salmon or Lox; 3 Eggs; 1/2 Shallot, minced; 2 tb Heavy cream; 1 1/2 ts Lemon juice; pn Salt; pn White pepper; 2 tb Granulated sugar; 1/2 c Plain yogurt; 1/4 c Sour cream; 1 tb Lemon juice; pn Salt; pn White pepper; 1/4 c Minced chives; Diced red and yellow peppers green peppercorns, and fresh herbs for garnish

The mark of the false prophet or teacher is self-serving unfaithfulness to God and His truth. It may be that he says what he shouldn’t; but it is far more likely that he will err by failing to say what he should. He will gloss over all the tough questions and issues as did the false prophets in the Old Testament who went around saying, "Peace, peace," when there was no peace (Jer. 6:14). They wouldn't speak the tough word calling for repentance nor suggest that Israel was out of sorts spiritually. Instead they brought groundless comfort, lulling people into a false sense of security so that their hearers were totally unprepared for the judgment which eventually came on them. There are teachers in the church today who never speak of repentance, self-denial, the call to be relatively poor for the Lord's sake, or any other demanding aspect of discipleship. Naturally they are popular and approved, but for all that, they are false prophets. We will know such people by their fruits. Look at the people to whom they have ministered. Do these folks really know and love the Lord? Are they prepared to take risks, even hazard their lives, for Jesus? Or are they comfortable, inactive, and complacent? If so, they are self-deceived, and those who have irresponsibly encouraged their self-deception will have to answer for it. Anyone who is in a position of spiritual leadership who fails to teach the more demanding, less comfortable, “narrow gate” and “rough road” side of discipleship becomes a false prophet.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

12	oz	Cream cheese, softened
1/2	lb	Smoked salmon or Lox
3		Eggs
1/2		Shallot, minced
2	tb	Heavy cream
1 1/2	ts	Lemon juice
	pn	Salt
	pn	White pepper
2	tb	Granulated sugar
1/2	c	Plain yogurt
1/4	c	Sour cream
1	tb	Lemon juice
	pn	Salt
	pn	White pepper
1/4	c	Minced chives
		Diced red and yellow peppers green peppercorns, and fresh herbs for garnish

INSTRUCTIONS

YOGURT SAUCE
Preheat oven to 350 degrees.  In mixer bowl, whip cheese until very soft.
In food processor, puree salmon to paste; add eggs one at a time and the
shal- lot. Place salmon mixture in bowl; mix in cream, lemon juice, salt,
pepper and sugar; blend well. Fold into whipped cream cheese. Pour into
buttered 7- or 8-inch springform pan. Place filled pan in larger baking
pan; surround smal- ler pan pan with 1 inch of hot water. Bake 25 to 30
minutes or until knife inserted off-center comes out clean. Remove pan from
water, cool to room temp- erature, about 1 hour, then chill at least 2
hours.
Meanwhile, make sauce.  In medium bowl, combine yogurt, sour cream, lemon
juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve,
cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on
each; garnish with peppers, peppercorn, and fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat, 186
milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap Athens, Ga.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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