I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	Vegetables, Low-cal, Casseroles	4	Servings

INGREDIENTS

2	c	Asparagus; fresh, 2" lengths
1	cn	Cream of mushroom soup
4	oz	Mushrooms; sliced
2	c	Cheddar cheese; grated
1	cn	French fried onion ring; 3oz

INSTRUCTIONS

Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese. Add second layer of asparagus and
end with a layer of cheese. Bake at 350 degrees for 30 minutes or until
bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998

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