We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

If one sees oneself as being saved without the obligation to be saving, then clearly one needs to grow in salvation. The evidence of salvation – that God’s grace has taken effect in one’s life – is to be found in one’s participation in bringing salvation to others.
David Garland

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.
B.B. Warfield

    • Eggplant And Shrimp Beignets

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Essnce04 1 servings

    INGREDIENTS

    1 md Eggplant – (abt 1 lb); peeled, chopped
    Salt; to taste
    Cayenne pepper; to taste
    2 tb Olive oil
    1/2 c Chopped onions
    1/2 lb Large shrimp; peeled, deveined,
    And cut in 1" pieces
    3 Eggs; beaten
    1 1/2 c Milk
    2 ts Baking powder
    3 1/4 c Flour
    Oil; for frying
    Emeril's Essence; see * Note
    === GARNISH ===
    1 c Remoulade Sauce; see * Note
    2 tb Chopped green onions
    2 tb Brunoise red peppers

    INSTRUCTIONS

    * Note: See the "Emeril's Essence Information" and "Remoulade Sauce"
recipes which are included in this collection.
Preheat the fryer. In a mixing bowl, season the eggplant with salt and
cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the
eggplant for about 2 to 3 minutes, or until the eggplant is soft. Add the
onions and saute for 3 minutes, or until slightly wilted. Add the shrimp
and saute until the shrimp turn pink, 2 to 3 minutes. Remove from the heat
and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder
together. Season the batter with salt and cayenne. Add the flour, 1/4 cup
at a time, whisking until all is used and the batter is smooth. Fold the
eggplant and shrimp mixture into the batter. Drop a tablespoon of the
batter at a time into the hot grease. When the beignets pop to the surface,
roll them around with a slotted spoon to brown evenly. Remove from the oil
and drain. Season the beignets with Emeril's Essence. Spoon the Remoulade
Sauce in the center of the plate. Mound the beignets in the center of the
sauce. Garnish with grated cheese, green onions, and peppers. This recipe
yields about 2 dozen fritters.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

    A Message from our Provider:

    “Buy into the firm foundation – Jesus!”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?