Taking up one’s cross is not some mystical level of selfless “deeper spiritual life” that only the religious elite can hope to achieve. Nor is it the common trials and hardships that all persons experience sometime in life. A cross is not having an unsaved husband, nagging wife, or domineering mother-in-law. Nor is it having a physical handicap or suffering from an incurable disease. To take up one’s cross is simply to be willing to pay any price for Christ’s sake. It is the willingness to endure shame, embarrassment, reproach, rejection, persecution, and even martyrdom for His sake.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	servings

INGREDIENTS

1	lb	Prepared lasagna noodles
2	c	Diced celery
2	c	Diced white onion
2	c	Diced bell pepper
2	tb	Olive oil
2	c	Flour
2	qt	Half-and-half
1/2	tb	Basil
1/2	tb	Thyme
2	ds	Tabasco
		Salt and pepper to taste
1/2	lb	Seasoned boiled shrimp; peeled and deveined
1/2	lb	Lump white crabmeat
1	lg	Red snapper fillet; seasoned and steamed
1	lb	Mozzarella cheese; shredded
1	lb	Cheddar cheese; shredded

INSTRUCTIONS

From the Sun-Herald Cook's Exchange:
Saute vegetables in olive oil until tender. Add the flour and stir well to
completely coat the vegetables. Add 1 quart of the half-and-half and stir
until bubbly. Add the second quart and heat until it simmers. Add the
seasonings and set aside until it cools.
Crumble the snapper fillet and blend with the shrimp and crabmeat,
seasoning to taste. In a large casserole dish, layer lasagna noodles with
the sauteed vegetables and seafood, adding equal amounts of mozzarella and
Cheddar cheeses. Bake in oven at 375 degrees for 30 minutes or until
bubbly. Serves 6 to 8.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Sep 27,
1998, converted by MM_Buster v2.0l.

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