Burned and wasted we must be; and is it not fitter it should be in lighting men to heaven, and in working for God, than in living to the flesh? How little difference is there between the pleasure of a long and of a short life, when they are both at an end! What comfort will it be to you at death, that you lengthened your life by shortening your work? He that worketh much, liveth much. Our life is to be esteemed according to the ends and works of it, and not according to the mere duration... Will it not comfort us more at death, to review a short time faithfully spent, than a long life spent unfaithfully?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood		Soup	8	Servings

INGREDIENTS

3		-(up to)
4	lb	Fresh catfish; in 4" pieces
1	lg	Onion; minced
1	lg	Bell pepper; minced
2		Cloves garlic; minced
1	c	Salad oil
3/4	c	Flour
1		Rib celery w/leaves; minced
2	cn	(large) stewed tomatoes
1	c	Green onion tops; chopped
1/2	c	Parsley; chopped
		Salt & pepper to taste

INSTRUCTIONS

Make a roux by mixing oil and flour in a heavy pot. Brown flour over a
low heat until golden brown . Add onion, garlic and green pepper to the
roux and saut. quickly. Add tomatoes and celery and simmer for 10 minutes.
Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes.
Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion
tops and parsley; allow to stand for 10 minutes before serving over steamed
rice.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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