Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Greek	Greek, Fish	6	Servings

INGREDIENTS

1 1/2	lb	Dried salt cod
1 1/4	c	All-purpose flour
2/3	c	Cold water
1	pn	Salt
1/4	ts	Baking powder
		Vegetable oil for frying

INSTRUCTIONS

Cut the cod into 4-inch sections.  Place in a glass or earthenware bowl,
cover with cold water, and soak overnight.  The next day, drain and discard
the water.  Put the cod in a pot and cover with cold water.  Bring to a
boil, then remove from the heat and lift out the cod with a slotted spoon.
Remove the bones and the black skin.
In a medium bowl, combine the flour, water, salt, and baking powder to make
a thin batter.  Dip the cod in batter and fry in hot oil (about 1/2 inch
deep) on both sides, then lower heat and cook until tender, turning once
again.  Serve hot, with skordalia, which is cold or room temperature.
Note: If the cod is excessively salty, change water 2 or 3 times during the
soaking period.
From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
York.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”