Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Cklive09	1	servings

INGREDIENTS

1	md	Red onion; cut into 1/2-inch
		; thick slices
1/4	c	All purpose flour; seasoned with salt
		; and pepper
1	lg	Egg; beaten lightly with
		; 2 teaspoons water
1/2	c	Yellow cornmeal
2	lg	Portobello mushrooms; about 1 pound,
		; stems discarded
1/4	c	Olive oil
3/4	c	Spaghetti sauce; warmed
1/2	c	Coarsely grated Italian Fontina cheese
1/4	c	Freshly grated Pecorino Romano cheese
		; plus additional for garnish

INSTRUCTIONS

Heat an oiled, well seasoned, ridged grill pan over moderately high heat
until hot but not smoking and grill onion slices, turning, until golden,
about 2 minutes each side. Transfer onions to a plate and season with salt
and pepper.
Preheat oven to 350 degrees.
Have ready in 3 separate shallow bowls, seasoned flour, egg, and cornmeal.
Dredge mushrooms in flour, shaking off excess, and coat with egg, letting
excess drip off. Dredge mushrooms in cornmeal, shaking off excess. In a
10-inch heavy skillet heat oil over moderately high heat until hot but not
smoking and saute mushrooms, turning, until golden, about 2 minutes each
side. Transfer mushrooms as cooked to a baking sheet, stem sides up.
Assemble "pizzas":
Spread about 1/4 cup spaghetti sauce on each mushroom and divide Fontina,
and onion among mushrooms. Sprinkle Pecorino Romano on top of "pizzas" and
bake in middle of oven 7 to 8 minutes, or until cheeses are melted. Spread
about 3 tablespoons warm sauce on each 2 plates and top with a "pizza".
Garnish "pizzas" with additional Pecorino and serve.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9166
Converted by MM_Buster v2.0l.

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