To the believer: Dear brother, honor the Spirit of God as you would honor Jesus Christ if He were present. If Jesus Christ were dwelling in your house you would not ignore Him, you would not go about your business as if He were not there. Do not ignore the presence of the Holy Spirit in your soul. I beseech you, do not live as if you had not heard whether there were any Holy Spirit. To Him pay your constant adorations. Reverence the august guest who has been pleased to make your body His sacred abode. Love Him, obey Him, worship Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	Irish	Seafood, Irish	6	Servings

INGREDIENTS

1 1/2	lb	Skinless filets of cod
2	oz	Butter
2	oz	Flour
1/2	l	Milk
3 1/2	oz	Grated cheese
2	oz	Grated cheese (for scones)
2	oz	Butter (for scones)
1	ts	Baking powder (for scones)
1	pn	Salt (for scones)
1		Egg (for scones)

INSTRUCTIONS

Directions: Place cod filets in the bottom of a round oven dish. Make a
cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8
of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated
cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1
egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. Dispose these rounds on top of the sauce, so that they just about
cover the surface;  glaze them with a little milk, sprinkle some more
grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes,
until the scones are golden brown.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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