As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Dairy		Digest, July, Lacto, Fatfree	18	Servings

INGREDIENTS

1	c	All-purpose flour
1/2	c	Apple fiber
1	tb	Baking Powder
1/4	ts	Salt
1/2	c	Rice bran
3/4	c	Evaporated skim milk

INSTRUCTIONS

From the 8 Week Cholesterol Cure Cookbook. Tastes best right out of the
oven.
Preheat oven to 450 degrees. In a mixing bowl, stir together flour, baking
powder, rice bran, apple fiber, and salt. Or you could do this in a food
processor.  Add milk all at once and stir until ingredients are just
combined; if you are doing this in a food processor, pulse the machine a
few times just until dough is combined. If the dough seems a little dry,
sprinkle on a tablespoon of water and work it in.
With lightly floured hands, knead the dough for 30 seconds.  Then pat and
push it out until it is 1/2 inch thick.  With a 1 1/2 inch biscuit cutter,
cut the dough into about 18 rounds.  Set rounds on an ungreased baking
sheet.  Bake for 16 minutes or until cooked through.
VARIATIONS:  To make herbed bisuits, add 1 tsp dried herbs of your choice
to the dry ingredients, before adding the milk.
To make buttermilk bisbuits, use 1% fat buttermilk instead of the
evaporated milk and substitute 2 tsp baking powder, mixed with 1/2 tsp
baking soda, for the baking powder.
To make oat-bran biscuits, substitute 1 cup oat bran for the rice bran and
apple fiber.
Serving size: 1 biscuitcholesterol:  .43mg calories: 53.7sodium: 121 mg
fat: 1.217grams
From: Jessica Shawl - MPG <jshawl@pcocd2.intel.com>. Fatfree Digest [Volume
9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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