Name: Spud 'crepes' Florentine
Ingredients: 2 Baked potatoes; 1/2 c Ricotta; 1/4 c Milk; 1/4 ts Garlic powder; 1/8 ts Salt; 1 c Cooked spinach, drained OR broccoli, cooked; 2 tb Parmesan

The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Stuft spuds, Vegetarian	2	Servings

INGREDIENTS

2		Baked potatoes
1/2	c	Ricotta
1/4	c	Milk
1/4	ts	Garlic powder
1/8	ts	Salt
1	c	Cooked spinach, drained OR broccoli, cooked
2	tb	Parmesan

INSTRUCTIONS

STUFFED SPUDS
Cut a thin slice from the top of each potato. Remove pulp. Place in mixing
bowl; keep shells warm. Add ricotta, milk, garlic powder and salt to
potatoes; mix well. Add spinach; mix. Heap into shells; top with Parmesan.
Bake 350 F, 20 mins.
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 19:53:29 -0400
From: Dan Schamber <dansch@haven.ios.com>

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