As we carry out our responsibilities on our jobs, here are some questions we would do well to ask ourselves: 1. Do I regularly thank God for my job – whether it is a president of a Fortune 500 company or a garbage collector? 2. Do I properly respect those at work in authority over me, even those whose religious, political or moral convictions are different from mine? 3. Do I work heartily in whatever vocation I am placed – knowing that my service is to the Lord? 4. Do I work hard even when the boss is not watching? 5. Do I strive to have as good a reputation with my coworkers as I have with my fellow church members? 6. Do I work as efficiently as possible as to make my company profitable? 7. Do I refrain from cutting any moral corners on the job? 8. Do I make suggestions on how to improve job performance and morale? 9. Do I refrain from conversations in which the boss or supervisor is criticized? 10. Do I refrain from taking small items from my employee – paper clips, copy paper, pencils, etc. – even though “everyone else does it?” 11. Do I make personal copies on the company copier? 12. Do I use the company Internet connection for my personal use? 13. Do I fudge on my expense account or time card? 14. Am I the same person on the job as I am when away from the job? 15. Do I encourage employer respect, rather than helping create employee dissatisfaction? 16. Are my work habits sloppy, or do I attempt to always produce work of excellence? 17. Am I on time, or am I often tardy at work? 17. Do I misuse sick leave or personal leave days? 19. Do I abuse workers’ compensation benefits? Do I remind myself regularly that my job performance and general attitude can bring either glory, or dishonor, to my Lord? 20. Do I use company time to witness to my lost co-workers, or do I wait until break time or lunch time? 21. Do I remind myself regularly that my job performance and general attitude can bring either glory, or dishonor, to my Lord?

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Dessert	6	Servings

INGREDIENTS

2	qt	Whole milk
4		Rennet tablets; finely crushed
1 3/4	c	Sugar
1	tb	Vanilla
2		3-inch cinnamon sticks; broken up
2	c	Water or liquid from chongos
	2	cups).

INSTRUCTIONS

From: "[email protected]" <[email protected]>
Date: Thu, 25 Apr 1996 15:49:31 -0600
Recipe By : Sunset Mexican Cookbook
In a 4 - 5 qt. pan, heat milk over low heat to 110F degrees. Mix in rennet
with cold water, 3/4 cup of the sugar and vanilla. Stir thoroughly into
milk. Let stand at room temp until set. (About 1 hr.)
With sharp knife, cut straight through mixture to bottom of pan creating a
grid like pattern of 1 - 2 inch squares. Set pan over lowest heat and cook,
uncovered, until the chongs are white and tender-firm to the touch. (About
6 hrs.) Do not stir during this cooking time. Check mixture occasionally to
be sure it is not hot enough to cause motion in the pan, which will break
up chongos.
In 3 - 4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or
use the chongos liquid carefully siphoned out of the pan and pouring
through cheese cloth or paper-towel-lined sieve adding enough water to make
Bring sugar/water mixture to a boil and cook, uncovered, for 5 minutes.
Turn off heat.
With a slotted spoon, gently transfer chongos to hot syrup. Let stand until
luckwarm or chill prior to serving. If made ahead, cover and refrigerate
for up to 2 weeks.
To serve, spoon several chongos and some syrup into individual bowls.
Per serving: 428 Calories; 11g Fat (22% calories from fat); 11g Protein;
74g Carbohydrate; 44mg Cholesterol; 160mg Sodium
NOTES: Although cooking time is long for this dessert, once the initial
prep time is complete (about 25 minutes) and you allow for the standing
time, you then basically allow this 'pudding' to cook undisturbed for 6
hours so it's not an overall time consuming nor laborious task.
[email protected]
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #59
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
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