For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	2	Servings

INGREDIENTS

2	tb	Plain lowfat yogurt
2	tb	Reduced-calorie mayonnaise
1	ts	Capers; drained
1/2	ts	White wine vinegar
1/4	ts	Lemon-pepper seasoning
2		(4 oz.) salmon steaks
1	sm	Onion; thinly sliced
2	tb	Dry white wine
1	ts	Dried dillweed
		Lemon slices
		Fresh dill sprigs (optional)

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 11 Feb 1996 10:35:49 -0500
Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon,
Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange
Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover
& Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested
With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual
Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With
Lemon Slices & Fresh Dill If Desired. Fat 8.6, Chol. 45.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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