Certainty of the call of God is not only necessary for sending you into the ministry; nothing is more essential for keeping you there. Regardless of the blessings and fruitfulness God grants to your service, there will be dark, heavy days when you would walk away from the Gospel ministry if it weren't for the bedrock of assurance that you are doing what God Himself has called you to do. Not having an unshakable sense of divine call is one of the main reasons why so few who begin to preach stay devoted to it for a lifetime. But preachers who, like Jeremiah, are sure of the fire of God's call in their bones (Jer. 20:9), can, as Jeremiah did, endure glaciers of opposition and icebergs of discouragement.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Burt, Wolf	1	servings

INGREDIENTS

2	lb	All-purpose or Yukon Gold potatoes; peeled and
		; quartered
		Salt and freshly ground black pepper
1	lb	Boneless cod
1/2	c	Finely diced salt pork or bacon; (4 slices)
3/4	c	Finely chopped onion
1/2	c	Finely chopped celery
1/2	ts	Dried sage
1/4	c	Flour for dredging
2	tb	Vegetable oil
1 1/2	c	Tomato sauce
6		Sprigs dill
6		Lemon wedges

INSTRUCTIONS

Boil the potatoes in lightly salted water for about 20 minutes or
until tender. Drain and immediately mash them with a potato masher or
fork. (Don't do this in a food processor or they will turn gluey).
Place the mashed potatoes into a mixing bowl, season with salt and
pepper to taste and set aside.
Simmer the fish in lightly salted water for 5 minutes or until just
cooked through. Drain the fish and transfer to a plate. Allow the
fish dry while you prepare the seasonings.
Heat a medium saucepan and add the salt pork or bacon. Cook for 5
minutes or until the fat has rendered and the pork or bacon is
golden. Add the onion and celery, cover and cook, over low heat, for
a few minutes or until tender. Add the sage and transfer the mixture
to the potatoes. With your fingers flake the fish into the mixture
and combine; adjust the seasoning.
Shape the mixture into 12 cakes about 21/2 inches in diameter and
1/2-inch thick. Dip the fish cakes in the flour and shake off any
excess. In a large skillet, heat the vegetable oil over medium heat.
Add the fish cakes and cook for 5 minutes on each side or until
golden brown. In a separate saucepan, heat the tomato sauce. Serve 2
fish cakes per person drizzled with tomato sauce and garnish each
portion with a sprig of dill and a lemon wedge.
Converted by MC_Buster.
Per serving: 463 Calories (kcal); 29g Total Fat; (50% calories from
fat); 11g Protein; 54g Carbohydrate; 0mg Cholesterol; 2319mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Peace starts with a smile.”