No Excuse Sunday: Cots will be placed in the foyer for those who say, “Sunday is my only day to sleep in.” We have steel helmets for those who say, “The roof would cave in if I ever came to church.” Blankets will be furnished for those who think the church is too cold, and fans for those who say it is too hot. We have hearing aids for those who say, “The preacher speaks too softly,” and cotton balls for those who say, “He preaches too loudly.” Score cards will be available for those who wish to list the hypocrites present. Some relatives will be in attendance for those who like to go visiting on Sundays. There will be TV dinners for those who can’t go to church and cook dinner also. One section will be devoted to trees and grass for those who like to worship God in nature. Finally, the sanctuary will be decorated with Christmas poinsettias and Easter lilies for those who have never seen the church without them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Jewish	Cookies	1	Servings

INGREDIENTS

1 1/3	c	Confectioner's Sugar
1/3	c	Unsweetened Cocoa Powder
3/4	c	Finely Ground Hazelnuts; (Unskinned)
3		Egg Whites; room temperature
1	pn	Salt
1/2	c	Granulated Sugar

INSTRUCTIONS

Recently posted to the rfcj ng ...
Recipe By : Boston Globe
Set the oven at 300° F. Have on hand two baking sheets lined with parchment
paper.
In a mixing bowl, sift together the confectioner's sugar and cocoa powder.
Stir in hazelnuts.
In the bowl of an electric mixer, beat the egg whites and salt until foamy.
Gradually sprinkle the granulated sugar onto the whites, beating until they
form stiff peaks.
With a large rubber spatula, gently fold the cocoa and hazelnut mixture
into the whites.
Using a teaspoon, drop 1-inch mounds of batter onto the prepared sheets,
allowing space between them so the meringues can spread. Dip the tip of a
metal spatula in cold water and gently smooth the top of the meringues.
Transfer the baking sheets to the oven and bake the meringues for 12 to 15
minutes, or until firm.
Remove the baking sheets from the oven and slide the parchment paper onto
wire racks to cool. Continue baking meringues until all the batter is used.
NOTES : Makes about 7 dozen.
Posted to JEWISH-FOOD digest V97 #322 by Jeff Freedman
<jefffree@eskimo.com> on Dec 09, 1997

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