All that the old covenant was ever intended to do was to drive men to despair and then the despair to plead for mercy and grace from a kind and loving God... When an Old Testament person saw the Law for what it really was, a ministry of condemnation, a ministry of death, and when they were slain, as it were, and when they feared hell, and when they realized their sinfulness, and when the Law had done its work and they had a repentant heart and they came to God and pleaded for mercy and pleaded for grace and pleaded for forgiveness which they didn't deserve but which they pled for, and God in grace looked at them and forgave them, that work of transformation that occurred there was the Spirit of God's work. And He was applying the new covenant work of Christ retroactively to that penitent sinner. But it was the Spirit's work. Salvation any time whether in the Old Testament or the New Testament under the old covenant or the new covenant was, is, always will be the work of the Spirit who is none other than the Lord. And isn't it marvelous, the same God who wrote the Law is the same God who liberates the repentant sinner from the bondage of the Law?

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Religious		1	Servings

INGREDIENTS

2	c	Water
1	c	Dry white wine
1		Onion; sliced
1		Stalk celery; chopped
1/4	ts	Dried thyme
1/4	ts	Dried tarragon
5		Peppercorns
4		Sprigs parsley
1		Bay leaf
4		Salmon steaks; 1 inch thick
1	c	Parsley sprigs
1	tb	Lemon juice
1	tb	Lowfat milk
1/2	ts	Dried basil
1/2	ts	Salt
1/4	ts	Pepper
5	dr	Tabasco sauce (or 1/8 tsp Religious Experience)
1 1/2	c	Cottage cheese

INSTRUCTIONS

GREEN HERB SAUCE
Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 8
1. Heat water, wine, onion, celery, thyme, tarragon, peppercorns, parsley
and bay leaf to boiling in a 12-inch skillet. Reduce heat, cover, and
simmer for 5 minutes.
2. Place fish in skillet, and add water to cover (if needed). Heat to
almost boiling, and reduce heat to a slow simmer. Simmer the fish until it
flakes easily with a fork, about 12-15 minutes. Carefully remove fish and
place on a wire rack or strainer to drain (or just use a big slotted
spoon).
3. Carefully remove skin and cut fish lengthwise into halves. Cover and
refrigerate for 5 hours.
4. Prepare the following green herb sauce and serve drizzled over fish.
Serve with fresh cantaloupe and basmati rice.
~GREEN HERB SAUCE:
1. Blend all ingredients in a blender or food processor until smooth. Make
sure to scrape the sides into the mixture in the middle of blending to
eliminate clumps.
NUTRITIONAL INFORMATION per serving 185 Calories, 27g Protein, 3g
Carbohydrate, 7g Fat,
40 mg Cholesterol, 390mg Sodium Posted to The Gourmet Connection
Recipe Page Newsletter  by Gourmet Connection <capco@norwich.net> on Jul
13, 1997

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