Therefore, since salvation is a work of the Lord, I can draw these simple conclusions: First, I must share the Gospel with passion. Yet when it comes to conversion I need to leave the matter in God’s hands because that is a work that only He can accomplish. Second, my responsibility is not to save people, but rather my responsibility is to faithfully share the “good news.” Therefore, I don’t need to resort to gimmicks or manipulation, but rather prayer and trust in God’s sovereignty. It is not the skill of the proclaimer, the packaging of the message or the techniques used to proclaim it, but the unadulterated Word and trust in the Holy Spirit. We need clarity, not cleverness. Third, once I share the faith, I can be at peace regarding the eternal outcome of souls and am I thankful for that!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Choco-cky, Nut-cky, Meringue-ck	1	Servings

INGREDIENTS

1/4	c	Toasted hazelnuts, chopped
		Parchment paper
3		Egg whites, at room temperature
1/8	ts	Cream of tartar
1/2	ts	Vanilla extract
2/3	c	Granulated sugar
1/4	c	Semisweet chocolate morsels, coarsely chopped

INSTRUCTIONS

Toast hazelnuts on a cookie sheet in a preheated oven at 350 degrees for 8
minutes. Lower the oven temperature to 300 degrees for baking the
meringues. Line baking sheet with parchment paper and set aside.
In a medium bowl, combine the egg whites with the cream of tartar and the
vanilla. Beat at medium-high speed until soft peaks form. Add the sugar
slowly to the egg mixture, one tablespoon at a time, while beating. Beat
until all of the sugar is incorporated and the mixture is stiff and glossy.
Using a large rubber spatula, fold in the chocolate morsels and the nuts.
Drop slightly rounded tablespoons onto parchment-lined baking sheets,
allowing 1 inch between spoonfuls. Bake for 30 minutes at 300 degrees.
Leaving the meringues int the oven, turn the oven off and allow cookies to
sit in the oven for at least one hour, until they are completely dry and
crisp. Remove from the oven and transfer to wire cooling racks.
Yield: 50-60 meringues
Nutritional information: 16 calories and .6 grams of fat per meringue
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe Digest
V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997

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