The faithful and laborious clergyman of a very large and populous parish had been accustomed, for a long series of years, to preserve notes of his visits to the afflicted, with remarks on the outcome of their affliction – whether life or death, and of the subsequent conduct of those who recovered. He stated, that, during forty years, he had visited more than two thousand people apparently drawing near to death, and who revealed such signs of penitence as would have led him to indulge a good hope of their eternal safety – if they had died at that moment. When they were restored to life and health – he eagerly looked that they should bring forth fruits fit for repentance. But alas! Of the two thousand, only two people manifested an abiding and saving change! The rest, when the terrors of eternity ceased to be in immediate prospect, forgot their pious impressions and their solemn vows – and returned with new avidity to their former worldly mindedness and sinful pursuits, “as the dog returns to its vomit again, and as the sow that was washed to its wallowing in the mire.”

Gorham Abbott

CATEGORY	CUISINE	TAG	YIELD
Eggs		Digest, Nov., Fatfree	1	Servings

INGREDIENTS

2	c	Dry brown lentils, rinsed
1		Bay leaf
1	c	Uncooked fine bulgur wheat
1	c	Soft whole-wheat bread
		Crumbs
1		Egg substitute, beaten
1	tb	Ketchup
1	md	Onion, chopped
1		Clove garlic, crushed
1	ts	Dried thyme
2	ts	Dried oregano
1	ts	Dried tarragon
	x	Salt and pepper to taste
3	tb	Tomato paste or tomato
		Sauce

INSTRUCTIONS

Prep:  Cook lentils and bay leaf in pot with 6 cups water.  Bring to a
boil, reduce heat, cover and simmer until lentils are soft and water has
been absorbed, about 45 min.
Combine bulgur and 2 cups water in  a med. saucepan.  Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F.  Transfer lentils to a large mixing bowl.  Add
bulgur, and remaining ingredients except tomato paste or sauce.  Mix well
with your hands until thoroughly combined.  Pat mixture into a 9" loaf pan.
Bake for 40 min. until firm but not dry.  During last minutes of baking,
brush top with tomato paste or sauce.  Let cool for 15 min.  Cut into
slices and serve warm.
This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both.   Mmmm!   Enjoy!
Nutrition Info per serving:
341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol,
445 mg sodium, 8g fiber.
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 12 Issue 1], Nov. 1, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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