[God] never condemns long prayers that are sincere. Let us not forget that our Lord sometimes spent long nights in prayer. We are told of one of these – we do not know how frequently they were (Luke 6:12). He would sometimes rise a “great while before day” and depart to a solitary place for prayer (Mark 1:35). The perfect Man spent more time in prayer than we do. It would seem an undoubted fact that with God's saints in all ages nights of prayer with God have been followed by days of power with men.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafoods	4	Servings

INGREDIENTS

3	tb	Red-wine vinegar
1/2	ts	Dijon mustard
1/2	ts	Sugar
		Salt and pepper; to taste
6	tb	Olive oil
8	oz	Orzo pasta
1/2	c	Red bell pepper; diced 1/4"
1/2	c	Yellow bell pepper; diced 1/4"
1/2	c	Red onion; diced 1/4"
1/2	c	Zucchini; diced 1/4"
1/2	c	Pitted black olives; coarsely chopped
4	tb	Chopped parsley
16		Cherrystone clams
16		Oysters

INSTRUCTIONS

1. Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil,
whisking constantly, until thickened. Set aside.
2. Cook the orzo according to package directions; drain, rinse under warm
water and drain again. Toss with half of the vinaigrette. Stir in the bell
peppers, onion, zucchini, olives and half the parsley. Spoon onto a large
serving platter.
3. Place the clams and oysters on a grill rack over high heat, 3 inches
from the heat source. Grill the clams for 5 minutes or until they open.
Grill the oysters for 5 minutes to 10 minutes, depending on size, or until
they open.
4. To serve, place the opened clams and oysters atop the orzo salad.
Drizzle with the remaining vinaigrette and sprinkle with the remaining 2
tablespoons chopped parsley.
Serves 4. Per serving: 554 calories; 55g carbohydrates; 23g protein; 27g
fat;
81 mg cholesterol.
Submitted by [email protected]
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999 <[email protected]> on May 17,
1998

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