In order to discern the will of God for their lives believers cannot just depend on their conscience. Conscience is indeed very important, but it must constantly be sent back to the school of Scripture to receive instruction from the Holy Spirit. It is in this manner that believers become and remain aware of God’s will. Which will? Decretive (secret) or Preceptive (revealed)? The latter, of course… In this way the will of God will become an increasingly well-established or proven component of the consciousness and lives of God’s children. The more they live in accordance with that will and approve of it, the more also, through this experience, will they learn to know that will, and rejoice in that knowledge. They will exclaim, “Thy will is our delight.”

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Emlive01	6	servings

INGREDIENTS

4	tb	Butter; plus
1	ts	Butter
2		Veal shanks -; (6 oz ea)
1/2	c	Flour
		Emeril's Essence; see * Note
1	c	Diced onions
1/2	c	Diced celery
1/2	c	Diced carrots
		Salt; to taste
		Freshly-ground black pepper; to taste
1	lb	White navy beans
10	c	Water
2		Bay leaves
2		Ham hocks -; (4 to 6 oz ea)
1/2	lb	Andouille sausage links; cut 4 equal portions
1/2	lb	Smoked sausage; cut equal 4 portions
3/4	c	Dried fine bread crumbs
1/2	c	Grated Parmesan Cheese
3	tb	Chopped parsley
2	tb	Olive oil

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch
rectangle pan with 1 teaspoon of the butter. In a large saucepan,
melt the remaining butter. Season the veal shanks with Emeril's
Essence. Season the flour with Essence. Dust shanks with seasoned
flour. Sear the shanks for 3 minutes on each side, or until golden.
Remove from the pan and set aside. Add the onions, celery, and
carrots. Season with salt and pepper. Saute for 3 to 4 minutes, or
until slightly wilted. Add the beans, water, ham hocks, shanks and
bay leaves and bring to a boil. Season with salt and pepper. Reduce
heat to medium-low and cook until beans are tender and most of the
water is absorbed, about 2 hours. Add the sausages and cook for 30
minutes. Reseason the mixture if necessary. Remove the ham hocks and
shanks. After the meat has cooled, using a fork, shred the meat into
small pieces. Add the shredded meat to the bean mixture. Pour the
mixture into the prepared pan. For the Gratine, in a mixing bowl,
combine the bread crumbs, cheese, parsley, and olive oil. Season with
salt and pepper. Mix well. When the bean-meat mixture is cooked,
spoon the grantine evenly over the top and bake for 10 minutes or
until lightly browned. Serve warm. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-15-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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