CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish*shell, Soups, Main dish, Ann	6	Servings

INGREDIENTS

2	tb	Butter or margarine
1/2		Onion,large,diced
1		Celery rib, diced
1	lb	Sealegs, chopped
1	c	Potatoes, cooked,diced
1		Tomato, large, diced
2	tb	Flour
3	c	Milk
1	c	Water
		Salt & pepper to taste

INSTRUCTIONS

Melt butter in heavy saucepan over medium-low heat. Add onions and saute
until clear, add celery and cook gently for about 5 mins. Add flour, milk
and water, stirring well to avoid lumps. Add remaining ingredients and
season to taste. Heat until heated through, but do not boil. Serve with
baking powder biscuits. Sealegs are a blend of pollock and crab meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“St Valentine found true love – Jesus”

Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons