Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Spanish	Seafood, Cuba, Update, Archived	6	Servings

INGREDIENTS

6	tb	Pure Spanish olive oil
3	lg	Cloves garlic, finely chopped
1	lg	Onion, finely chopped
1 1/2	c	Drained and chopped canned whole tomatoes
1	tb	Tomato paste
1		Bay leaf
1/2	c	Dry sherry
1/2	c	Finely chopped drained pimientos
1	tb	Worcestershire sauce
		Salt and freshly ground black pepper to taste
1	ts	Finely chopped seeded Rocatillo pepper or other hot
		Chile pepper, or Tabasco sauce to taste
2 1/2	lb	Fresh lump crabmeat, picked over for cartilage
		Juice of 1 lime
3	tb	Finely chopped fresh parsley for garnish
1		To prepare the sofrito, in a large skillet over low heat, heat the oil

INSTRUCTIONS

until fragrant, then cook the garlic and onions, stirring, until tender, 6
to 8 minutes. Add the tomatoes, tomato paste, bay leaf, sherry, pimientos,
Worcestershire, salt, pepper, and Scotch bonnet pepper and cook until the
mixture has thickened, another 10 minutes. 2. Five minutes before serving,
add the crabmeat and lime juice and cook over low heat until the crabmeat
is heated. Transfer to a platter, garnish with parsley, and serve
immediately, accompanied by Arroz Blanco (see CUBA07.TXT. Makes 6 servings
Variations: For Enchilado de Langosta (Lobster in Creole Sauce), substitute
4 to 6 lobster tails, in the shell, cut into thirds. For Camarones
Enchilados (Shrimp in Creole Sauce), substitute 1 1/2 pounds large raw
shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6
minutes, until heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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