Rystpudding Met Bessensaus (rice Pudding With Red Currant

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Dutch	Desserts	8	Servings

INGREDIENTS

4	c	Milk
1/2	c	White sugar
3/4	c	Long grain rice
1	t	Vanilla
4		Eggs
1 1/2	t	Orange rind, finely
		Grated
3	c	Red currants
3/4	c	Sugar

INSTRUCTIONS

Rice plays a big part in Dutch cooking and this comforting pudding
with a hint of orange is wonderful with fresh red currant sauce.  You
can also serve it with just a sprinkle of sugar on top and your
favourite fresh berries on the side.  In a large saucepan, bring milk
and rice to boil, stirring  occasionally; reduce heat, cover and simmer
for 20 minutes.  Strain rice, reserving milk, meahwhile, in a bowl,
beat eggs;  gradually whisk in milk.  Stir in rice, sugar, vanilla and
orange  rind. Spoon into 8 greased 3/4 cup custard cups.  Place cups in
a  large cake pan or roaster; pour in enough hot water to come half way
up sides. Bake in 325-F oven for 55 to 60 minutes or til set.  Let
cool slightly. Run a knife around edge of each custard; invert onto
serving plate. Serve warm or cold with sauce.  Red Currant Sauce: In
saucepan, bring currants and 1/3 cup water to a  boil. Reduce heat to
medium low and simmer, covered for 5 minutes or  til currants are
softened. Using a food mill or sieve, press out  seeds. Return currant
puree to saucepan along with 2/3 cup water and  sugar; simmer over low
heat for 10 minutes or til mixture slightly  thickens. Makes 2 cups.
From Canadian Living Nov/93  Recipe By     :  From:                    
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 214 Calories From Fat: 44 Total Fat: 4.9g Cholesterol: 102.8mg Sodium: 93.7mg Potassium: 329.1mg Carbohydrates: 34.9g Fiber: 1.9g Sugar: 28.2g Protein: 8.2g