Almond Dumplings (for Soup)

You and I must never look at our past lives; we must never look at any sin in our past life in any way except that which leads us to praise God and to magnify His grace in Christ Jesus… When Paul looks at the past and sees his sin he does not stay in a corner and say, “I am not fit to be a Christian, I have done such terrible things.” Not at all. What it does to him, its effect upon him, is to make him praise God. He glories in grace and says, “And the grace of our Lord was exceedingly abundant with faith and love which are in Christ Jesus.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs		Soups	6	Servings

INGREDIENTS

2		Eggs, separated
		Salt & pepper
1/2	t	Chopped parsley
6		Minced almonds
1/2	t	Baking powder

INSTRUCTIONS

Flour  Beat egg yolks very light. Add salt, pepper, parsley, almonds,
baking  powder, & enough flour to make a VERY stiff batter. Add beaten
egg  whites. Test a teaspoonful in boiling water - if it boils apart,
add  more flour. Drop from teaspoon into boiling soup 10 minutes before
serving. This is from The Settlement Cookbook.  Posted to MM-Recipes
Digest  by ALISON MEYER on Oct 20, 98

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 24 Calories From Fat: 14 Total Fat: 1.6g Cholesterol: 62mg Sodium: 64.4mg Potassium: 23.7mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 2.1g