God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Following, then, the holy fathers, we unite in teaching all men to confess the one and only Son, our Lord Jesus Christ. This selfsame one is perfect both in deity and in humanness; this selfsame one is also actually God and actually man, with a rational soul and a body. He is of the same reality as God as far as his deity is concerned and of the same reality as we ourselves as far as his humanness is concerned; thus like us in all respects, sin only excepted. Before time began he was begotten of the Father, in respect of his deity, and now in these 'last days,' for us and behalf of our salvation, this selfsame one was born of Mary the virgin, who is God-bearer in respect of his humanness. We also teach that we apprehend this one and only Christ-Son, Lord, only-begotten in two natures; and we do this without confusing the two natures, without transmuting one nature into the other, without dividing them into two separate categories, without contrasting them according to area or function. The distinctiveness of each nature is not nullified by the union. Instead, the 'properties' of each nature are conserved and both natures concur in one 'person' and in one reality. They are not divided or cut into two persons, but are together the one and only and only-begotten Word of God, the Lord Jesus Christ. Thus have the prophets of old testified; thus the Lord Jesus Christ himself taught us; thus the Symbol of Fathers has handed down to us.
Unknown Author
Baked Red Snapper with Sour Cream Stuffing
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Dairy
New Orleans
Main dish, Fish
6
Servings
INGREDIENTS
4
lb
Red snapper; dressed
1 1/2
ts
Salt
Pepper
2
tb
Butter
3/4
c
Onion; chopped
1/4
c
Butter; melted (or oil)
1/2
c
Sour cream
1/4
c
Lemon; diced, peeled
1
ts
Paprika
1/2
c
Celery; chopped
1
qt
Dry bread crumbs
1/2
ts
Dill
2
tb
Grated lemon rind
1
ts
Salt
INSTRUCTIONS
FISH
STUFFING
Stuffing: Cook celery and onion in butter or oil until tender. Mix sour
cream and dill then combine all ingredients and mix thoroughly. Makes about
one quart stuffing.
Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and
pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in
well greased baking pan. Brush with melted butter or oil. Bake in moderate
oven at 350 degrees for 50 to 60 minutes or until fish flakes easily. Baste
occasionally with butter or oil.
Serves 6.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman
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