Chocolate Oatmeal Bars – We Love God!

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains		Bar cookies	1	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
1	t	Baking soda
1	t	Salt
1	c	Vegetable shortening
2	c	Light brown sugar, packed
2		Eggs
2	t	Vanilla extract
3	c	Rolled oats
1		Semisweet chocolate chips
2	T	Butter
1		Sweetened condensed milk
2	t	Vanilla extract
1	c	Walnuts, chopped

INSTRUCTIONS

Preheat the oven to 350 degrees.  To make the crust, combine the flour,
baking soda, and salt.  In a  large bowl, cream the vegetable
shortening and brown sugar. Beat in  the eggs and vanilla.  Gradually
blend in the dry ingredients. Fold  in the rolled oats. Press 2/3 of
the crust mixture into an ungreased  13 x 9 inch baking pan.  To
prepare the filling, melt the chocolate chips and butter in a  double
boiler over low heat, stirring until smooth.  Remove from heat  and
stir in the sweetened condensed milk and vanilla. Fold in the  nuts.
Spread the filling evenly over the crust in the baking pan.  Press the
remaining crust mixture on top of the filling.  Bake for 25 to 30
minutes, until firm to the touch.  Cool in the pan on a wire rack
before butting into large or small bars.  Variation:  I substituted
approximately 1 cup coconut for the nuts.  It was very good.
Contributor:  1001 Cookie Recipes from Gregg R.  Gillespie Posted to
MM-Recipes Digest V4 #146 by Shirley Jackson  <sjack@gte.net> on May
26, 1997

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4686 Calories From Fat: 3068 Total Fat: 350.9g Cholesterol: 547.8mg Sodium: 3751.7mg Potassium: 1020.5mg Carbohydrates: 329.3g Fiber: 23g Sugar: 6.4g Protein: 67.7g