Warm Mashed Potato And Swiss Chard Terrine

The church is not a building made with stone. It is a building made with living flesh. We believers are living stones in God’s temple (1 Pet. 2:5), and when we come together we constitute a place of worship where God manifests Himself in ways that He cannot manifest Himself when we are alone. Believers become the living temple of God, offering to Him spiritual sacrifices not possible anywhere other than in the assembly of the redeemed church.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Swiss	Cooking, Live	1	Servings

INGREDIENTS

1		Swiss chard, about 1 pound
		rinsed
5		Russet, baking potatoes
		about 2 1/2 pounds
3/4		Stick, 6 tablespoons
		unsalted butter softened
4		Eggs, beaten lightly

INSTRUCTIONS

Remove coarse chard stems, reserving them for another use. In a
saucepan cook chard in water clinging to its leaves, covered, over
moderately high heat, stirring once or twice, until wilted and  tender,
3 to 5 minutes. Drain chard well in a colander and pat dry  between
paper towels. In a food processor chop chard fine and season  with salt
and pepper.  Preheat oven to 350 degrees F. Butter a loaf pan, 9 by 5
by 3-inches,  and line bottom with buttered waxed paper.  Peel potatoes
and quarter. In a kettle cover potatoes by 1 inch with  salted cold
water and simmer until tender, about 20 minutes. Drain  potatoes and
while still warm force through a ricer or medium disk of  a food mill
into a bowl. With an electric mixer beat in butter, eggs,  and salt and
pepper to taste until smooth.  Transfer half of potato mixture to
another bowl and beat in chard  until smooth. Spread chard mixture in
prepared pan and spread plain  potato mixture evenly over it. Terrine
may be prepared up to this  point 3 days ahead and chilled, covered.
Put loaf pan in a baking pan and pour enough hot water into baking  pan
to reach halfway up sides of loaf pan. Bake terrine in middle of  oven
40 minutes, or until a thin knife inserted in center comes out  clean,
and let stand in loaf pan on a rack 5 minutes. Run knife  around edge
of terrine and invert onto a plate.  Serve terrine cut into slices.
Yield: 8 to 10 servings  Recipe by: Cooking live Show #9010  Posted to
MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1680 Calories From Fat: 988 Total Fat: 111.9g Cholesterol: 988mg Sodium: 380.2mg Potassium: 3592.2mg Carbohydrates: 129.7g Fiber: 13.8g Sugar: 7.3g Protein: 41.8g