I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Cream-style corn
2	md	Eggs
1 1/2	ts	Salt
3/4	c	Flour; sifted with:
1 1/2	ts	Baking powder;, (I use only 1 tsp)
1/4	ts	White pepper

INSTRUCTIONS

I promised more of Aunt Jeanne's recipes too long ago. I've been serving
this lately and everyone wants the recipe. It is important to note there is
no cream in "cream-style corn". Delicious topped with a bit of yogurt or
sour cream and a "pinch" of caviar with chopped chives.Makes about 40 small
pancakes which are easily reheated for 5-10minutes if made ahead.
Combine; mix until smooth & drop by spoon into 1/8" cooking oil
I tend to thin this down somewhat either with milk for dairy or broth for
meat when using as a vegetable rather than an appetizer.
Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on
May 29, 1998

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