There's no gridlock with God…no stalemate…no tie game. If a husband and wife have talked things out, but cannot come to agreement on a matter, the Bible teaches that the husband's authority prevails. By divine design God has entrusted to the husband leadership and authority with which to wisely and lovingly rule the household. The husband is not guaranteed the smartest decisions-but God does expect him to exercise leadership in the home and to have the power to veto (break up an impasse with his vote). However, this does not give him the right to be arrogant and to flaunt his authority, or to run roughshod over other family members' feelings. He has no right to refuse to listen to his wife, to withdraw from confrontational discussions, to act in anger, or to act in a non-understanding way (1 Peter 3:7). He has no right to exasperate his children or anyone else in the family. He must love his wife even as Christ loves the church and gave Himself up for it. Because of the Biblical doctrine of ';male headship,' I place (and I believe God places) the brunt of the responsibility for family growth, happiness, and harmony, upon the husband. Since he is the one entrusted with leadership, he is the one chiefly responsible for leading the family towards the goal of Christlikeness (Peter Wise).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains			4	Servings

INGREDIENTS

2 1/2	lb	Cooked crab; picked over, shells reserved
4	c	Water
1	c	Dry white wine
1		Onion; chopped
2		Carrots; chopped
1		Clove garlic; minced
2	tb	Tomato paste
1		Bouquet garnish; 3 parsley sprigs, 3 thyme sprigs, 1 bay leaf & 10 peppercorns
1/2	c	Whipping cream
6	oz	Cream cheese; at room temperature
2	lg	Eggs
1/2		Shallot; minced
1	tb	Chopped tomatoes; seeded
1	sm	Clove garlic; minced
1 1/2	ts	Fresh dill; minced
1 1/2	ts	Fresh lemon juice
		Cayenne pepper powder; to taste
1/2	c	Chilled unsalted butter; l stick
		Caviar; optional

INSTRUCTIONS

THE SAUCE
THE CHEESECAKES
FINISHING
For The Sauce Preheat the oven to 350 degrees. Crack the crab and remove
the meat from the shells. Cover and chill the meat until ready to use.
Place the crab shells in a roasting pan and roast until aromatic. About 20
minutes. Transfer the shells to a heavy, large saucepan. Mix in the water,
wine, onion, carrots, garlic, tomato paste and bouquet garnish and bring to
a boil. Reduce heat and simmer until the liquid is reduced to 1/2 cup,
stirring occasionally, about 1 1/2 hours. Strain. Add the cream to the
cooking liquid and simmer until reduced to 3/4 cup, stirring occasionally,
about 10 minutes. (Sauce can be prepared to this point up to 1 day ahead).
Cover and chill.
For The Cheesecakes Butter four 2/3 cup souffle dishes. Using an electric
mixer, beat the cream cheese in a medium bowl until fluffy. Beat in the
eggs. Mix in the shallots, tomato, garlic, dill and lemon juice. Stir in
the crab meat. Season to taste with salt, pepper and cayenne. Divide the
mixture between the dishes. Bake until the centers are set, about 30
minutes. Cool slightly.
To Finish Run a sharp knife around the sides of the cups to loosen the
cheesecakes. Invert 1 onto each plate. Bring the sauce to a simmer.
Gradually add the butter and whisk until melted. Season to taste with salt,
pepper and cayenne. Spoon the sauce over the cheesecakes. Garnish with
caviar if desired.
Recipe by: Bon Appetit RSVP
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998

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