[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pasta, Main course, Fish, Quick dishe	2	Servings

INGREDIENTS

6	oz	Angel hair pasta
1/2	c	Whipping cream
1/2	c	Milk; *
1/4	c	Chopped fresh dill
1/4	c	Chopped green onions
1 1/2	tb	Capers; drained
1	ts	Grated lemon peel
4	oz	Thinly sliced smoked salmon; cut into thin strips

INSTRUCTIONS

* Recipe says don't use low-fat or non-fat milk. I used 2% and it was fine.
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite. Drain well; return to same pot.
Combine cream milk, dill, onions, capers, and lemon peel in heavy small
saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to
coat. Add salmon and toss to combine. Season with S&P and serve.
Makes 2 servings; can be doubled (Bon Appetit, April 1996)
Recipe by: Epicurious web site
Posted to EAT-L Digest  by Kaye Sykes <[email protected]> on Dec
11, 1997

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