Conquilles A La Nage – We Love God!

In the darkest night of the soul, Christians have something to hold onto that Job never knew – we know Christ crucified. Christians have learned that when there seems to be no other evidence of God’s love, they cannot escape the cross. “He who did not spare His own Son but gave Him up for us all – how will He not also, along with Him, graciously give us all things?” (Rom. 8:32)… When we suffer there will sometimes be mystery. Will there also be faith? Yes. If our attention is focused more on the cross and on the God of the cross than on the suffering itself.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2 1/4	c	Water
3		Carrots sliced
3	T	Chopped shallots or green
		onions
1/2	t	Salt
2 1/4	c	White cooking wine
2	lb	Bay scallops
1	lb	Sliced mushrooms
3	T	Butter
1	T	Flour
1 1/2	c	Heavy cream
1 1/2	c	Grated gruyere cheese
		Fresh parsley

INSTRUCTIONS

1998    
From the cookbook: A Pinch of Salt Lake  Directions:In a large skillet
combine water, carrots, shallots and a  pinch of salt; cook, covered,
about 10 min. Add wine and bring to a  simmer. Add scallops and poach
for about 2 min. Add mushrooms and  simmer for 1 Min. Drain scallops
and vegetables, reserving liquid;  reduce liquid to half by boiling. In
a small saucepan make a roux of  butter and flour. Add 1 cup of the
liquid and the cream and the  cheese. Stir until smooth and thickened;
season with salt and pepper  to taste. Pour sauce over pasta and
garnish with parsley.  Note: I used bouillon instead of water. Posted
to recipelu-digest  Volume 01 Number 548 by The Rolands
<kkroland@itsnet.com> on Jan 17,

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2430 Calories From Fat: 1468 Total Fat: 167.1g Cholesterol: 555mg Sodium: 2098mg Potassium: 2908.4mg Carbohydrates: 69.3g Fiber: 12g Sugar: 28.9g Protein: 81.3g