A Jellie Of Fyshe – We Love God!

How has our country tolerated hate toward others? We laugh at the crude put-downs and call it comedy. We treat others rudely with insensitivity to their perspective and called it debate. We destroy other’s property in the streets and call it justifiable anger or justifiable celebration. We demonize our opponents and call it free speech. We gossip and slander others and call it news. We attack people of faith in the most vicious ways and call it liberation. We kill babies and call it choice.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

8	oz	Cod
3		Scallops
3	oz	Shrimp
2		Onions sliced
1	T	White wine vinegar
1	oz	Ginger root, peeled
		Finely chopped
1/3	t	Sea salt
1/4	t	White pepper
2	c	White wine
2	c	Water
3/4	oz	Gelatin

INSTRUCTIONS

Put the codfish (or other white fish) in a pan with the onions,
vinegar, ginger root, spices, wine and water. Bring it gently to the
boil and simmer for 10 minutes. Add the scallops and prawns and cook
for a further 3 minutes. Remove the fish; bone and skin the white  fish
and set it all aside. Strain the cooking juices and set aside to  cool
for several hours by which time a lot of the sediment will have
settled in the bottom of the bowl. Carefully pour off the juices,
leaving the sediment, and then strain several times through a clean
teacloth. You should have appoximately 3 cups of liquid left. Melt  3/4
oz of gelatin in a little of the liquid, cool it to room  temperature,
then mix it into the rest of the juices. Pour a thin  layer (1/2 inch)
of the juice into the bottom of a 5 cup souffle dish  or fish mold and
put it in the fridge to set. Flake the white fish  into smallish
flakes; remove the coral from the scallops and cut the  white flesh
into three of four pices. Once the jelly is firm, arrange  the most
decorative of the fish in the bottom of the dish-- some  scallop coral
in the middle, prawns around the outsides, flakes of  white fish in
between or however you feel inspired. Spoon a little  more of the juice
and return it to the fridge to set. Continue to  layer the fish in the
mould, setting each layer with a covering of  juice until you have used
up all the fish and juices. Leave the jelly  to set for at least 4
hours in a fridge. Unmold and decorate with  fresh herbs; serve as a
starter.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 149 Calories From Fat: 6 Total Fat: <1g Cholesterol: 17.9mg Sodium: 329.1mg Potassium: 154.6mg Carbohydrates: 16.9g Fiber: <1g Sugar: 5.6g Protein: 5.2g

I want to strike a blow at the lazy, easy, sleepy Christianity of these latter days, which can see no beauty in zeal, and only uses the word “zealot” as a word of reproach… Zeal in religion is a burning desire to please God, to do His will, and to advance His glory in the world in every possible way. It is a desire which no man feels by nature – which the Spirit puts in the heart of every believer when he is converted, but which some believers feel so much more strongly than others that they alone deserve to be called “zealous” men. This desire is so strong, when it really reigns in a man, that it impels him to make any sacrifice, to go through any trouble, to deny himself to any amount, to suffer, to work, to labor, to toil, to spend himself and be spent, and even to die, if only he can please God and honor Christ.

J.C. Ryle