“Flock” brings to mind all the shepherd imagery found in the Scriptures: the sheep gentle, defenseless, liable to stray, needing a shepherd, happy, peaceful under his care, pitiful when lost, scattered, etc. This is “God's flock” that was bought with a great price (Ac 20:28), that is exceedingly precious in His sight, a great trust placed into the hands of human shepherds who are to pattern after Yahweh, the Shepherd (Psm. 23), and Christ, the Archshepherd (1 Pet. 5:4). What shepherd could have the care of any part of God's flock and treat it carelessly!

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Italian	Seafood	8	Servings

INGREDIENTS

5		Dozen oysters and liquid (1 qt)
1/2	c	Celery; chopped
1/4	c	Bell pepper; chopped
1/4	c	Onion; chopped
1		Egg; slightly beaten
6		Hard boiled eggs; chopped
1/2	c	Parsley; chopped
1/4	lb	Saltine crackers
		Salt & pepper to taste
4	tb	Cooking oil
4	tb	Flour
		Italian seasoned bread crumbs

INSTRUCTIONS

Place cooking oil in a heavy saucepan; blend in flour. Cook over a low
temperature making a light roux (light brown). Add celery, onion, and bell
peppers; saut.. Add oysters with their liquid; cook until oysters curl.
(You should have 2 cups liquid so add water if you do not have that much
oyster liquid.) Reduce heat to very low. Crumble crackers very fine and add
to oyster mixture along with slightly beaten egg. Remove from heat; add
parsley and chopped eggs. Season to taste. Place in individual oysters
shells or in a casserole dish. Top with bread crumbs and bakc in a 400
degree oven for 15 minutes. Serves 8. This may be prepared the day before
and refrigerated until time to place in oven before serving.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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