I would like to buy three dollars worth of God, please. Not enough to explode my soul or disturb my sleep, but just enough of Him to equal a cup of warm milk or a snooze in the sunshine. I don't want enough of Him to make me love a black man or pick beets with a migrant. I want ecstasy, not transformation. I want the warmth of the womb, not a new birth. I want a pound of the Eternal in a paper sack, please. I would like to buy three dollars worth of God, please (Wilbur Reese).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Miscellaneo	4	Servings

INGREDIENTS

2	lg	Eggs
1/2	c	Part-skim ricotta cheese
1/2	c	Low-fat milk
1	pk	Jiffy corn muffin mix; 8-1/2 ounces
3/4	c	Frozen corn; thawed

INSTRUCTIONS

1. Separate egg yolks and whites into two mixing bowls; set the whites
aside.
2. Whisk ricotta into the yolks, then whisk in milk. Stir in corn muffin
mix until well combined. Stir in corn.
3. Beat the reserved whites with an electric mixer on high speed until they
are stiff but not dry. With a spatula, gently fold them into the batter
until no traces of white remain.
4. Heat a large nonstick skillet over medium-low heat. For each pancake,
drop about 1/3 cup of the batter onto the skillet. Cook until golden brown
on the undersides, about 2 min. Turn the pancakes over and cook until they
are golden on the second side and the centers spring back when lightly
pressed, about 2 minutes longer. Repeat until all the batter is used.
Cal 354 Pro: 12g Fat: 12g Carb: 50g Sodium: 460mg
Recipe by: Fresh Ideas
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on
Mar 27, 1998

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