“It is written.” Stand upon it, and if the devil were fifty devils in one, he could not overcome you. On the other hand, if you leave “It is written,” Satan knows more about reasoning than you do. He is far older, has studied mankind very thoroughly, and knows all our weak points. Therefore, the contest will be an unequal one. Do not argue with him but wave in his face the banner of God’s Word. Satan cannot endure the infallible truth, for it is death to the falsehood of which he is the father.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables	1	Servings

INGREDIENTS

1	c	Skim milk
2	tb	Vegetable oil
1/4	ts	Salt
1	c	Flour
2		Eggs
3		Egg whites
		Artichoke Filling

INSTRUCTIONS

Preheat oven to 450. Coat baking sheets with nonstick cooking spray.
Heat milk, oil & salt in medium sized heavy saucepan. As soon as mix
comes to a boil, remove from heat. Immediately stir in flour with
wooden spoon; beat until dough pulls away from sides of pan. Bet in
eggs & whites, one at a time, beating after each addition, until mix
is smooth & glossy. Place mounds of dough ( about the size of a large
walnut) on sheets, leaving 1 1/2" between. Flatten with moistened
fingertips to 1/2" thickness. Bake in 450 oven for 10 minutes. Reduce
temp to 400. Bake 20 minutes or more until puffed, golden & lightly
crusty. Remove puffs from sheets to rack to cool. To fill, cut tops
from puffs. Spoon in Artichoke filling. Replace tops. To heat, place
puffs on sheet. Cover lightly with foil. Bake in preheated 375 oven
10 minutes. The stuffed puffs can be frozen. To reheat, place frozen
on baking sheets. Cover lightly with foil. Bake in preheated 375 oven
for 20 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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