After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Spanish	Vegetable	4	Servings

INGREDIENTS

2	md	(8-10 oz each) sweet Spanish onions
1/3	c	All-purpose flour
3	tb	Cornmeal
3	tb	Oat bran
2	ts	Sugar
1	ts	Baking powder
1/4	ts	Soda
1/2	c	Buttermilk
2		Egg whites
2	tb	Vegetable oil

INSTRUCTIONS

Peel onions and cut crosswise into 1/2-inch thick slices. Remove centers
of slices to leave 1/4-inch thick rings. (Reserve centers and end pieces
for other uses. They will keep in a plastic bag for several days if
refrigerated.)
Prepare batter by combining flour, cornmeal, oat bran, sugar, baking
powder and soda.
Beat buttermilk, egg whites and oil. Stir into dry ingredients to make a
relatively smooth batter.
Heat a lightly oiled griddle to 350 degrees. Place onion rings on griddle.
Spoon batter into each ring just to fill. Cook until bottom sides begin to
brown. Turn and cook until other sides are done. Serve hot as bread or
vegetable side dish. Yields 4-6 servings.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”