Though woman who choose to abort may be ignoring God's moral standard in the moment, they rarely escape the lifelong guilt and heartache that results from their tragic choice. They have been designed by God as nurturers (cf. 1 Tim. 2:15; Tit. 2:4); they have God's law written on their conscience (cf. Rom. 2:14-15); and they have often been manipulated into their decision by others (perhaps a boyfriend or husband). As a result, they are often scared by feelings of regret and shame even if they do not know the Lord (cf. Psm 32:3-4).

Bill Shannon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Seafood, Ceideburg 2	1	Servings

INGREDIENTS

3	lb	Squid, cleaned and left whole
1/4	lb	Ham, coarsely chopped
2		Hard-boiled eggs, coarsely chopped
2		Egg yolks
2	c	Cooked white rice
2	tb	Parsley, chopped
1	c	Canned tomatoes, cut in half
2		Onions, finely chopped
4	tb	Olive oil
		Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350F.
Saute onions in a frying pan over medium heat until translucent.  In
a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
Stir in the egg yolks to bind the mixture.  Stuff this into the squid
with a small spoon.  Seal each one with a toothpick.  Layer in a
baking dish and cover with tomatoes.  Bake for 20 minutes.
Serve hot or warm with a green salad and a not too strong red wine.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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