Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Armenian	Rice	8	Servings

INGREDIENTS

1/4	lb	Butter or margarine
1/2	c	Vermicelli
2	c	Uncooked long-grain rice
4	c	Boiling hot chicken broth
1	ts	MSG (optional)
		Salt

INSTRUCTIONS

Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces,
add to pan and cook until golden brown, stirring constantly. Add rice and
stir until rice is well coated with butter. Add boiling broth and MSG and
season to taste with salt. Cook, covered, over low heat until liquid is
absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place
15 to 20 minutes before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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