This modern practice has tended to promote false assurance… We all know so many who 'know' they are Christians, because they were baptized as infants or as adults for that matter. The same is true of countless people who have 'walked the aisle.' They were assured that if they would 'come forward' and 'make a decision' they could be saved. They came, and there some well-intentioned personal worker convinced them that because they came and answered 'yes' to the various questions and then prayed 'the sinner's prayer' that now they are saved and no one should ever make them doubt it! Then they left. And they went back to the same old life they had. They made no real public profession of Christ, but because they did as they were instructed they 'know' they are safe. This is a needless problem which we have created.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	French	Vegetables, French can	1	Servings

INGREDIENTS

1		Cauliflower;medium, cut in florets
2	tb	Butter
2	tb	Flour;all purpose
1	c	Milk Salt & pepper
		Nutmeg, ground
4		Eggs; separated
1	c	Cheddar cheese;strong,grated

INSTRUCTIONS

Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces
excellent vegetables and supports thriving dairy farms. A strong cheddar
cheese, made at St. Prime on the west side of the lake and aged up to 4
years, is one of the region's finest cheeses. Adele Coperman-Langevin of
St. Fulhence combines cauliflower from her market garden in her souffle.
Cook cauliflower in boiling, salted water until tender, drain well and
mash. Melt butter in medium saucepan, blend in flour and cook, stirring
over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan. Add hot milk to
butter-flour mixture and cook, stirring over medium heat until sauce
thickens  and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until stiff but
not dry. Fold cauliflower mixture gently but thoroughly into beaten egg
whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated
350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6
SOURCE: _A Taste of Quebec_by Julian Armstrong posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”