For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Appetizers, Vegetables, Apples	32	Servings

INGREDIENTS

32	lg	Mushrooms, fresh
		Vegetable cooking spray
3	tb	Celery; finely chopped
1/2	c	Apple; minced
2	tb	Fine, dry breadcrumbs
1	tb	Parsley, fresh; chopped
2	tb	Walnuts; finely chopped toasted
1	tb	Blue cheese; crumbled
2	ts	Lemon juice

INSTRUCTIONS

PATTI - VDRJ67A
Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup
of stems, reserving remaining stems for another use. Set mushroom caps
aside. Coat a small skillet with cooking spray; place over medium-high heat
until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2
minutes or until tender. Combine celery mix, apple and next 5 ingredients
in a small bowl; stir well. Spoon
1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms in a
15x10" jelly roll pan; bake at 350~ for 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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