I still can hardly believe it. I, with shriveled, bent fingers, atrophied muscles, gnarled knees, and no feeling from the shoulders down, will one day have a new body, light, bright, and clothed in righteousness—powerful and dazzling. Can you imagine the hope this gives someone spinal-cord injured like me? Or someone who is cerebral palsied, brain-injured, or who has multiple sclerosis? Imagine the hope this gives someone who is manic-depressive. No other religion, no other philosophy promises new bodies, hearts, and minds. Only in the Gospel of Christ do hurting people find such incredible hope.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs, Dairy	Canadian	Fish*shell, Casseroles	4	Servings

INGREDIENTS

3/4	c	Long-grain rice
1		Egg white
1/4	c	Fresh parsley, chopped
3	tb	Butter
1		Garlic clove, minced
2	c	Fresh mushrooms, sliced
1	c	Celery, sliced
1/2	c	Green onion, chopped
1/2	ts	Dried dillweed
1/2	ts	Salt
1/2	ts	Pepper
1	lb	Raw unpeeled shrimp
3	tb	All-purpose flour
1 1/2	c	Milk
3/4	c	Gruyre, shredded
2	ts	Lemon rind, grated
1/4	c	Fresh bread crumbs

INSTRUCTIONS

This can be made with any combination of seafood, such as scallops, crab or
lobster. Serve with green beans and endive salad.
In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice; cover and
simmer over low heat for 15-20 minutes or until tender and water is
absorbed. Remove from heat; stir in egg white and 1 tb of the parsley.
Press mixture into bottom of greased 8-inch square baking dish or other
shallow heat proof casserole with same volume; set aside.
Meanwhile, in nonstick skillet, melt 1 tb of the butter over medium-high
heat; cook garlic, mushrooms and celery, stirring, for about 5 minutes or
just until vegetables start to brown. Stir in onions, dill and 1/4 ts each
of the salt and pepper; cook over high heat for about 2 minutes or until
lightly browned. transfer to large bowl.
Whip out skillet; pour in 2 cups water and bring to simmer. Cook shrimp for
about 1 minute or just until pink. Reserve 1 cup of liquid, rinse shrimp
under cold running water. Shell and devein shrimp; arrange over rice in
baking dish.
In heavy saucepan, melt remaining butter over medium heat; stir in flour.
Cook, stirring, for about 2 minutes, without browning; gradually whisk in
reserved liquid and milk. Cook, stirring, for about 20 minutes or until
thickened. Remove from heat; stir in 1/2 cup of the cheese, lemon rind and
remaining salt and pepper until cheese is melted. Stir into vegetable
mixture along with remaining parsley; pour over shrimp in baking dish.
[Can be prepared to this point, covered and refrigerated for up to 1 day.
Let stand at room temperature for 30 minutes before baking.]
In small bowl, stir together remaining cheese and bread crumbs. Sprinkle
evenly over casserole. Bake in 325F 160C oven for 40-50 minutes or until
heated through. Broil for about 2 minutes or until top is golden. Let stand
for 15 minutes.
4 servings for $17.01CDN [Nov 95]
Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate,
excellent source calcium, good source iron
Tip: For added colour, substitute 1/4 cup wild rice for long-grain rice.
cook wild rice for 30 minutes before adding long-grain rice. Source:
Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy:
Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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