God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The eternal Word, God the Son, entered into this world by being born as a human being. Therefore, it isn’t correct to say that Jesus has always existed or that Jesus was in the beginning with God (v. 1). The Son of God has always existed. The Second person of the Trinity, the Word, was in the beginning with God. But Jesus is the human name given to the second person of the Trinity when he took to Himself flesh. The Word was never called Jesus until Joseph did so in obedience to the command of the angel in Matthew 1.
Troubled by the non-problem of pain, most people do not feel the real problem. The real difficulty is the problem of pleasure. While in a sinful world, pain is to be expected, and pleasure is not to be expected. We should be constantly amazed at the presence of pleasure in a world such as ours.
Fish stock (see recipe); canned fish broth or clam juice
1
c
Whipping cream
1
Egg
2
tb
Dry sherry
1/2
ts
Paprika
Salt & freshly ground black pepper to taste
1
lb
Crawfish tails; cooked and cleaned
2
c
Cooked rice
Parsley; chopped, for garnish
INSTRUCTIONS
This is a very high-class use of the formerly low-class mudbug. It is
wonderful, isn't it, how peasant dishes become expensive classics once the
rest of the culture catches on to the glories of inventing dishes out of
sheer necessity? We have certainly gone beyond necessity in this one, since
it is a blend of the freshwater crawfish and a very fancy and rich sauce. I
love this one, too.
Heat a 2-quart soup pot, add the butter and the onion, and saut. until
the onion is clear. Stir in the flour and cook for a few minutes to form a
roux. Do not let it darken. Add the fish stock, stirring carefully, and
bring the whole to a boil. Reduce the heat and simmer 15 minutes, stirring
until it thickens. Combine the cream, egg, and 1/2 cup of the hot stock and
whip together. Stir this mixture back into the pot. Turn the heat to low
and add the remaining ingredients, except the crawfish, rice, and parsley.
Keep warm until you are about to serve. Then stir in the crawfish, heat for
a moment, and serve over the rice with a parsley garnish.
I enjoy a glass of cold dry white wine and a green salad with my Newburg.
Anything else would be too rich.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: right way, only truth, best life.”
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!