You see, if we hold back one tiny speck, we are not yielded. There are no degrees of “yieldedness.” It is all or nothing. If we say that we are yielded in every single area of our life, but are holding back in one tiny area, then we are not yielded. A burnt offering is totally burnt. You do not get a leg to keep for yourself. If we hold back one tiny speck from the Lord, we have not put our all on the altar! Others may never know, but God does. We may LOOK quite spiritual, but if we are holding back “just a little,” we are not yielded. When we put self on the altar, we are reckoning self to be dead – not sick, or lame, or almost dead, but DEAD! Death knows no degrees. We are to put our ALL on the altar.

J. Delany

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	36	Servings

INGREDIENTS

1/2	c	Sugar
1	c	Buttermilk
3/4	c	Shortening
1	ts	Salt
1	c	Cooked; mashed potatoes
2	pk	Active dry yeast
1/4	c	Warm water (105 to 115 degrees)
2	lg	Eggs (up to)
5 1/4	c	All-purpose flour; divided
		Butter or margarine; melted

INSTRUCTIONS

Combine sugar, buttermilk, shortening and salt in a saucepan (we did this
in the microwave); heat until shortening melts.  Remove from heat; stir in
potatoes. Cool to 105 degrees to 115 degrees.
Dissolve yeast in warm water in a large nixing towl; let stand 5 minutes
Add potato mixture. eggs and 2 cups flour, beating at medium speed of an
electric mixer until smooth. Gradually stir in enough remaining flour to
make a soft dough. (We used a total of 5 cups).
Turn dough out onto a floured surfce; knead until smooth and elastic (8
minutes). Place in a greased bowl, turning to grease top. Cover and chill 3
hours or until doubled.
Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle
on a floured surface; brush with butter.
Cut into 12 wedges: roll up wedges from wide end. Place on greased baking
sheet, point side down.
Repeat with remaining dough, or cover and chill up to 1 week.  Cover and
let rise in a warm place (85 degrees), 50 minutes or until doubled.
Bake at 425 degrees for 6 minutes or until golden. (Ours took 9 minutes.)
Makes 3 dozen.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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