God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A true love of God must begin with a delight in his holiness, and not with a delight in any other attribute; for no other attribute is truly lovely without this.
What skill doth every part of our work require! – and of how much moment is every part! To preach a sermon, I think, is not the hardest part; and yet what skill is necessary to make the truth plain; to convince the hearers, to let irresistible light in to their consciences, and to keep it there, and drive all home; to screw the truth into their minds, and work Christ into their affections; to meet every objection, and clearly to resolve it; to drive sinners to a stand, and make them see that there is no hope, but that they must unavoidably either be converted or condemned – and to do all this, as regards language and manner, as beseems our work, and yet as is most suitable to the capacities of our hearers. This, and a great deal more that should be done in every sermon, must surely require a great deal of holy skill.
Fresh corn cut off of the cob or frozen corn – or even canned
1
c
Very finely chopped onions
1/4
c
Sugar
1
ts
White pepper
1/2
ts
Salt
1/2
ts
Ground red pepper – preferably cayenne
2 1/4
Cups, in all, chicken stock (or beef or pork stock can be used according to what you like)
4
tb
Margarine
1
c
Evaporated milk, in all
2
Eggs
INSTRUCTIONS
NOTE>>> I add 1 cup chopped green pepper, also. It has to have this for
us.
In large skillet combine butter and oil with corn, onions, sugar, white
pepper, salt and red pepper. Cook over high heat until corn is tender and
starch begins to form a crust on the pan bottom, about 12-14 mins, stirring
occasionally, and stirring more as mixture starts sticking. Gradually stir
in 1 cup of the stock, scraping the pan bottom to remove crust as you stir.
Continue cooking 5 mins, stirring occasionally. Add the margarine, stir
until melted and cook about 5 mins, stirring frequently and scraping pan
bottom as needed. Reduce heat to low and cook about 10 mins, stirring
occasionally, then add 1 / 4 cup additional stock and cook another 15 mins,
stirring fairly frequently. Add the remaining 1 cup stock and cook about
10 mins, stirring occasionally. Stir in 1 / 2 cup of the milk and continue
cooking until most of the liquid is absorbed, about 5 mins, stirring
occasionally. remove from heat
In a bowl combine the eggs and remaining 1 / 2 cup milk; beat with metal
whisk until very frothy, about 1 minute. Add to the corn, stirring well.
Serve immediately.
Posted to FOODWINE Digest 20 November 96
Date: Thu, 21 Nov 1996 10:38:00 -0600
From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
A Message from our Provider:
“Love – a gift from God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!