[Edwards] set the Lord always before him; encouraging upon all occasions an earnest concern for the glory of God, the grand object for which he desired to live both upon earth and in heaven, an object compared with which all other things seemed in his view but trifles. If this were attained, all his desires were satisfied; but if this were lost or imperfectly gained, his soul was filled with anguish (Sereno Dwight).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Soups/stews, Poultry, Greece, Archived	4	Servings

INGREDIENTS

4	c	Chicken Stock
1		Tb Fresh lemon juice
1/4	ts	Lemon zest
1/2	c	Brown rice;cooked
4	lg	Egg yolks;slightly beaten
		Black pepper;fresh ground
		Nutmeg;ground

INSTRUCTIONS

Heat stock in 2 qt. saucepan until steaming.  Stir in lemon juice and zest.
Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into
egg yolks, then quickly whisk mixture back into stock. Heat gently,
stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss",
Rodale Press MM Format:  Connie Rizzo, 7/28/95
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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