Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Mexican, Desserts	6	Servings

INGREDIENTS

1		2 quarts who milk
4		Tablets rennet; finely crushed
1 3/4	c	Sugar
1	tb	Vanilla
2		Cinnamon sticks (ea. 3 " long); broken up
2	c	Water or liquid from chongos

INSTRUCTIONS

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 2
cups). 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.
NOTES : Prep time- 25 minutes; Standing time- 1 hr; Cook time- 6 hrs.
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.

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”