Name: Cream Puffs
Ingredients: 2 qt WATER; BOILING; 2 lb BUTTER PRINT SURE; 34 EGGS SHELL; 2 1/2 lb FLOUR GEN PURPOSE 10LB; 1 ts SALT TABLE 5LB

You see, the home is the greenhouse to protect and nurture our children. And when it is done right, children come to appreciate and trust their parent’s instruction. After time they come to understand that their rules are intended for good. They begin to see the parallel that the same applies for the rules God gives to us as well. They understand these rules come from a loving spiritual Father that desires our lives to be blessed. Consequences result when children disobey their parents. Consequences always result with people disobey God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

2	qt	WATER; BOILING
2	lb	BUTTER PRINT SURE
34		EGGS SHELL
2 1/2	lb	FLOUR GEN PURPOSE 10LB
1	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26 INCH SHEET PAN             TEMPERATURE:  400 F. OVEN
350 F. OVEN
1.  COMBINE BUTTER OR MARGARINE AND WATER; BRING TO A BOIL.
2.  ADD FLOUR AND SALT ALL AT ONCE, STIRRING RAPIDLY. COOK ABOUT 2 MINUTES
OR UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND FORMS A BALL.
3.  REMOVE FROM HEAT, TRANSFER MIXTURE INTO MIXER BOWL. COOL SLIGHTLY.
4.  ADD EGGS, A FEW AT A TIME, WHILE BEATING AT HIGH SPEED, USING THE
FLAT PADDLE. BEAT UNTIL MIXTURE IS THICK AND SHINY.
5.  DROP 2 1/2 TBSP BATTER (1 NO. 30 SCOOP) 2 INCHES APART ON LIGHTLY
GREASED PANS.
6.  BAKE 10 MINUTES; REDUCE OVEN TEMPERATURE TO 350 F AND BAKE 30 MINUTES
LONGER OR UNTIL FIRM. TURN OFF OVEN.
7.  OPEN OVEN DOOR SLIGHTLY; LEAVE PUFFS IN OVEN 8 TO 10 MINUTES TO
DRY OUT AFTER BAKING.  SHELL SHOULD BE MOIST INSIDE.
8.  USING A PASTRY TUBE, FILL SHELLS. SEE NOTE 2.
9.  REFRIGERATE FILLED SHELLS UNTIL SERVED.
NOTE:  1.  IN STEP 4, CRACK EGGS INTO 8 SMALL BOWLS (4-5 EGGS PER BOWL);
ADD ONE BOWL OF EGGS AT A TIME TO MIXTURE IN MIXER BOWL. BEAT AFTER EACH
ADDITION. REPEAT UNTIL ALL EGGS ARE ADDED.
NOTE:  2.  FILL SHELLS WITH 2/3 RECIPE VANILLA CREAM PUDDING (RECIPE NO.
J021002 GAL WHIPPED TOPPING (RECIPE NO. K01600 ICE CREAM (RECIPE NO.
J01200) OR COMMERCIAL PREPARED HARD ICE CREAM MAY BE USED. FILL SHELLS
WITH 1/3 CUP (1-NO. 12 SCOOP) FILLING. SPRINKLE WITH SIFTED POWDERED
SUGAR OR COVER WITH CHOCOLATE GLAZE FROSTING (RECIPE NO. G04200).
NOTE:  3.  SHELLS MAY BE FILLED WITH CHICKEN ALA KING, CHICKEN SALAD,
TUNA SALAD, HAM SALAD AND SHRIMP SALAD.
Recipe Number: J02600
SERVING SIZE: 1 CREAM PU
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus Christ: the name on everybody’s lips”

Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna