Triple-mustard Coated Potatoes

The preservation of our joy in God takes work. It is a fight. Our adversary the devil prowls around like a roaring lion, and he has an insatiable appetite to destroy one thing: the joy of faith. But the Holy Spirit has given us a sword called the Word of God for the defense of our joy. Or, to change the image, when Satan huffs and puffs and tries to blow out the flame of your joy, you have an endless supply of kindling in the Word of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetable	4	Servings

INGREDIENTS

2	c	Tiny new potatoes, scrubbed
1/4	c	Unsalted butter, cut in
		small pieces
2	T	Hot Dijon-style mustard
1	t	Dry mustard
3	T	Mustard seeds
2	T	Minced parsley

INSTRUCTIONS

Peel off a thin strip of skin around center of each potato. Cook
potatoes in boiling water until tender. Drain, return to cooking pan  &
add butter. Cover pan & let stand 5 minutes or until butter is  melted.
Stir potatoes to coat with butter; add pepper, Dijon-style  mustard,
dry mustard, mustard seeds & mix lightly. Place in an  ovenproof dish;
keep warm in a low oven until serving. Sprinkle with  parsley just
before serving. Makes 4 servings.  From the <Hotter Than Hell!>, by
Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 133 Calories From Fat: 119 Total Fat: 13.6g Cholesterol: 30.5mg Sodium: 112.8mg Potassium: 60.2mg Carbohydrates: 2g Fiber: <1g Sugar: <1g Protein: 1.8g