As people who want to help addicts, we need something very powerful to break the hold of idols. Pleas, tears, arguments, or threats will not penetrate. Reason is useless. We cannot simply say, “Stop doing drugs, get control of yourself, stop worshipping an idol.” As a result of spiritual oppression, drug worshippers may be very intelligent, but they can be oblivious to the destruction and slavery associated with drug abuse. They need the power of God (1 Cor. 1:18), the message of Christ crucified and risen. Other therapies can offer sobriety, but only this good news is powerful enough to liberate the soul.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood, Shrimp	6	Servings

INGREDIENTS

9	c	Water
3	lb	Unpeeled medium-size fresh shrimp
1	tb	Lemon juice
1/2	c	Chopped green pepper
1/4	c	Chopped onion
2	tb	Butter or margarine, melted
1	cn	Cream of celery soup, undiluted
1	c	Half-and-half
1/4	c	Dry sherry
1/2	ts	Salt
1/2	ts	Ground white pepper
3	c	Cooked rice
		Paprika

INSTRUCTIONS

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp.
Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook
green pepper and onion in butter in a skillet over medium-high heat,
stirring constantly, until tender. Combine soup, half-and-half, sherry,
salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and
rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with
paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and
bubbly. Garnish with reserved shrimp and parsley, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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