1. A person of integrity fulfills his or her promises. Being true to one’s word, especially when doing so is costly (in terms of money, convenience, physical welfare, and so on), is a core characteristic of integrity. 2. A person of integrity speaks the truth, is honest, and does not lie. 3. A person of integrity is a person of sincerity. That is to say, a person of integrity hates hypocrisy. 4. A person of integrity manifests a wholeness of character, including kindness, compassion, mercy, and gentleness. 5. A person of integrity is committed to the pursuit and maintenance of justice and fairness. 6. A person of integrity loves as, when, and what God loves. 7. A person of integrity is humble. He or she shuns pride and haughtiness. 8. A person of integrity is law-abiding. He or she plays by the rules, both in the Bible and the law of the land. 9. A person of integrity is fundamentally altruistic. That is to say, he is committed not simply to laws and rules but to people. Could a selfish person have much integrity? What about someone who is honest, law-abiding, and fulfills his or her promises but is self-absorbed and egocentric? Does the latter eliminate the possibility of integrity? 10. A person of integrity manifests a high degree of consistency. That is to say, he or she is not always changing the principles on the basis of which they live, unless compelled to do so by the Bible or rational persuasion.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Lemon, Desserts	6	Servings

INGREDIENTS

1	lg	Egg
1/2	c	Milk
1/4	c	All-purpose flour
1	ts	Sugar
1	ts	Grated lemon zest
1	pn	Salt
		Butter or oil for skillet
		Lemon Sauce:
2	c	Water
1	c	Sugar
2		Lemons, sliced paper thin, seeded
		Cream Filling:
1	c	Heavy cream, cold
2	ts	Sugar
1		Teaspon vanilla extract

INSTRUCTIONS

Info:  Good Food magazine, March 1986 posted by Perry Lowell, INTERCOOK
Echo, Feb. '92
Preparation:  50 minutes Cook: 15 minutes Plus: 2 hours to chill batter
Crepe Batter:
1.  Make crepe batter:  whisk egg and milk lightly together in medium
mixing bowl. Add flour, sugar, lemon zest, and salt and whisk until smooth.
Refrigerate covered at least 2 hours or overnight. 2. One hour before
serving, make lemon sauce:  heat water and sugar in heavy medium saucepan
until sugar dissolves. Add lemon slices and simmer 30 minutes. Cool to room
temperature. 3. Make crepes: coat crepe pan on 6-inch nonstick skillet with
thin layerof butter or oil. Heat pan over medium-high heat. Pour in 2
tablespoons of the crepe batter and quickly tilt pan to spread batter
evenly.  Cook until bottom is golden and edge has pulled away from side of
pan, about 3 minutes. Turn crepe and cook second side about 1 minute. Let
cool on plate and repeat with remaining batter to make 8 crepes in all.
(Crepes can be cooked in advance and refrigerated or frozen, tightly
wrapped.  Warm in 300 degree oven before serving.) 4. Just before serving,
make cream filling:  beat cream, sugar, and vanilla in mixer bowl until
stiff peaks form. 5. Place 2 crepes, golden side down, on each dessert
plate.  Spoon cream filling onto each crepe and roll up, folding in edges
and placing seam side down on plates. Pour 1/4 cup lemon sauce over each
serving, and serve at once.
Courtesy of Shareware RECIPE CLIPPER 1.2
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”