Dignified individuals have put the childish ways of gossip and complaining and faultfinding behind them. They are seen in the church as people of respect, not only because of their inherent age, but also because of their Christian maturity. They are individuals of integrity and character above reproach. They avoid pursuing, being consumed with the triviality of life. They are serious, not entertained by the offbeat humor of modern sit-coms. They live their days in the light of eternity, knowing how to manage their appearance and time and money and energies that reflect the true priorities of life of God, family, church and career. Their love for God and people is so evident that others respect them and naturally come to them for counsel. A dignified person has nothing to disgrace his or her character in the sight of man or God. When people look at your personal life, family life, financial life, church life, professional life, do they see a person of dignity?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Breakfast	4	Servings

INGREDIENTS

1/2	c	All-purpose flour
1/2	c	Whole wheat flour
1	tb	Granulated sugar
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Ground cinnamon
1/4	ts	Salt
1	c	Buttermilk OR
3/4	c	Plain yogurt PLUS
1/4	c	Water
1	lg	Egg
2	tb	Mild olive or vegetable oil
		Oil for cooking
		Griddle, large skillet, or waffle iron

INSTRUCTIONS

(From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins;
$12.50; 1993.)
Food processor method: Put the flours, sugar, baking powder, baking
soda, cinnamon and salt into a food processor. Process briefly to
mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the
machine on-off (pulse) 3 or 4 times to make a smooth batter.
By hand method: Put the flours, sugar, baking powder, baking soda,
cinnamon and salt into a large bowl. Stir to mix well.
Measure the buttermilk in a 2-cup glass measure. Add the egg and oil
to the measuring cup. Beat with a fork or wire whisk to blend. Add to
the flour mixture and stir to form a smooth batter.
For pancakes: Heat the griddle or skillet over moderately high heat
until it feels hot when you hold your hand directly above it. Lightly
grease the griddle. For each pancake, pour 1/4 cup batter onto the
griddle. Cook 3-5 minutes, until bubbles appear on the surface and
the undersides are golden brown. Adjust the heat if the pancakes are
browning too fast. Turn the pancakes over and cook 1-2 minutes longer
to brown the second side.
For waffles: heat the waffle iron; grease it lightly. Pour in the
appropriate amount of batter and spread to the edges. Close and cook
until the iron will open easily.
Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on
a plate and loosely covered to keep moist; waffles directly on the
oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“Jesus: add a whole new dimension to your life”