Now, a wise God designs no clashing between his domestic and political and his church institutions. He has ordained that the man shall be head in the family, thus it would be a confusion full of mischief to make the woman head in the church. But we have seen that the right of public teaching must involve the right of spiritual rule. The woman who has a right to preach, if there be any such, ought also claim to be a ruling elder. How would it work to have husband and wife, ruler and subject, change places as often as they passed from the home to the church? We see that this amount of switching roles would result in little short of absolute anarchy.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	1	Servings

INGREDIENTS

1	lb	Monkfish; cut in 1-in cubes
4		Celery; cut diagonally
2	sm	Zucchini; cut in 1/8-in roun
1	md	Red pepper; thinly sliced
3		Peanut oil
1/4	lb	Mushrooms; quartered
1/4	c	Soy sauce
2		Sherry
1/2	c	Flour

INSTRUCTIONS

Heat wok until very hot.  Add 2 T peanut oil and coat sides.  Let oil heat
for a few seconds.  Add celery and cook about 3 minutes, stirring
occasionally with wooden spoon.  When just tender, transfer to platter.
Add zucchini to wok and stir fry for 2 to 3 minutes.  When tender, transfer
to platter with celery.
Add onion to wok.  When half cooked, add red pepper and cook about 2
minutes, stirring occasionally.  Transfer to platter with other vegetables.
Next, stir fry mushrooms for 2 to 3 minutes; transfer to platter.
Dredge fish in flour.  Add 1 T more peanut oil to wok.  Heat to very hot.
Stir fry fish in 2 to 3 batches.  Do not allow cubes of fish to touch each
other in wok.  Transfer to platter.
After fish is cooked and removed from wok, add soy sauce and sherry to wok
and mix.  Return fish to wok and toss briefly to coat. Next add vegetables
to wok and toss briefly to coat with soy mixture and to heat briefly.
Serve immediately.
Posted to MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com>
on Feb 22, 1998

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