Some Christians repress their emotions as they sing. They fear feeling anything too strongly and think maturity means holding back. But the problem is emotionalism, not emotions. Emotionalism pursues feelings as an end in themselves. It’s wanting to feel something with no regard for how that feeling is produced or its ultimate purpose. Emotionalism can also view heightened emotions as the infallible sign that God is present. In contrast, the emotions that singing is meant to evoke are a response to who God is and what He’s done. Vibrant singing enables us to combine truth about God seamlessly with passion for God. Doctrine and devotion. Mind and heart.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads, Creole	30	Beignets

INGREDIENTS

3/4	c	;Water
6	tb	Butter, unsalted; cut into slices
1	tb	Sugar
1/8	ts	Salt
3/4	c	Flour, sifted
3	lg	Egg; room temperature
		Oil, for shallow frying
		Sugar, powdered; (garnish)
4	oz	Chocolate, semi-sweet
1	oz	Chocolate, unsweetened
1/2	c	;Water
2 1/2	tb	Butter, unsalted
1/2	c	Sugar, powdered
1	c	Apricot preserves
3	tb	Apricot brandy; or water

INSTRUCTIONS

BITTERSWEET CHOCOLATE SAUCE
APRICOT SAUCE
Pour the water into a small, heavy saucepan, and add the butter, granu-
lated sugar, and salt.  Bring to a rolling boil, at which time the butter
should be melted. Add the flour all at once. Lower the heat, and cook,
stirring constantly with a wooden spoon, for a minute or two, until the
mixture comes away from the sides of the pan.
Remove the pan from the heat, and beat in the eggs, one at a time,
incorporating each egg thoroughly before adding the next. Continue beating
until thick and smooth. Allow the mixture to cool while heating the oil.
Pour enough vegtable oil in a large skillet so that it is at least 1 inch
deep.  Heat to 360 degrees.
Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a
few beignets at one time so that they are not crowded. Fry for about 4 to 5
minutes, or until they are crusty and a dark golden brown, turning
occasionally with a spoon so that they color evenly.
Note:  It is important that the fritters are crusty, if undercooked, they
will deflate before being served.
Using a 10-inch skillet, you should be able to fry 10 fritters at a time
(one-third the mixture).
When they are sufficiently cooked, remove the fritters with a slotted
spoon, and drain on paper toweling. Place successive batches in a 250
degree oven to keep hot while frying the remainder.
Place the beignets on a heated serving platter, and dust the tops
generously with confectioner's sugar put through a wire sieve. Pass the
sauces separately.
Chocolate sauce:  Chop the chocolates into coarse pieces and place in the
top of a double boiler set over barely simmering water. Add the water,
butter and sugar. Stir occasionally until the chocolate is melted and the
mixture is well blended and smooth. Remove from the heat, but keep the
sauce over hot water until ready to serve. It should be served warm.
Apricot sauce:  Turn the apricot preserves into a small saucepan. Add 3
tablespoons of the brandy or water, and simmer, stirring, just until
thoroughly heated. Add additional liquid, if necessary, to bring to a sauce
consistency. Serve Warm. Note:  if there are any large pieces of fruit in
the preserves, break them up while heating. Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   WED, 01 NOV 1995 111938 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”