The biblical view of the body is…quite positive: 1. God created us as physical beings. We are both material and immaterial (Gen. 2:7). 2. The body must be distinguished from the flesh. 3. The importance of the body is seen in the fact that: a. Our bodies were redeemed by the blood of Christ no less than our souls (1 Cor. 6:20). b. Our bodies are the temple of the Holy Spirit (1 Cor. 6:19). c. Our bodies are designed “for the Lord” (1 Cor. 6:13). d. Our bodies are members of Christ Himself (1 Cor. 6:15). e. Our bodies are capable of being sinned against (1 Cor. 6:18). f. Our bodies are to be used to honor God (1 Cor. 6:20). 4. Our bodies will be resurrected and glorified. In other words, we will spend eternity as physically glorified beings (Rom. 8:11, 23; 1 Cor. 15:35-49). 5. At the judgment seat of Christ we will have to give an account for what we have done in our bodies.

Sam Storms

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

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