There is another warfare of far greater importance than any war that was ever waged by man. It is a warfare which concerns not two or three nations only, but every Christian man and woman born into the world. The warfare I speak of is the spiritual warfare. It is the fight which everyone who would be saved must fight about his soul… It has its watchings and fatigues. It has its sieges and assaults. It has its victories and its defeats. Above all, it has consequences which are awful, tremendous, and most peculiar. In earthly warfare the consequences to nations are often temporary and remediable. In the spiritual warfare it is very different. Of that warfare, the consequences, when the fight is over, are unchangeable and eternal.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			1	Servings

INGREDIENTS

8	oz	Salt-free saltine crackers
2	oz	Whole-wheat crackers
3		Egg substitutes
1/4	c	Chopped fresh cilantro leaves
3		Garlic cloves
1	tb	Chopped fresh ginger
1	ds	Tabasco
		Salt and ground white pepper to taste
8	oz	Salmon; cut into 1/2-inch cubes
8	oz	Sea scallops; cut into 1/2-inch cubes
8	oz	Jumbo lump crabmeat
1/2		Green bell pepper; finely diced
1/2		Red bell pepper; finely diced
1/2		Yellow bell pepper; finely diced
1	tb	Extra-virgin olive oil
1/2	c	Diced papaya
1/2	c	Diced mango
1/2	c	Diced pineapple
2	tb	Finely chopped fresh cilantro
1	tb	Finely chopped fresh mint leaves
1	tb	Apple-cider vinegar
1	tb	Extra virgin olive oil
1/4	ts	Salt
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

PAPAYA, MANGO & PINEAPPLE RE
Chef Jean-Pierre Brehier/Author - Incredible Cuisine
Directions: Preheat oven to 350. Using your food processor, make crumbs
with the saltine and whole-wheat crackers but keep them in separate bowls.
In a food processor, combine the egg substitutes, cilantro, garlic, ginger,
Tabasco, and salt and white pepper to taste. Mix until al the ingredients
are liquid. In a large glass or stainless steel bowl, combine the salmon
and scallops plus the egg mixture. Mix well until the seafood is coated
with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully
fold in the crabmeat. Divide into six balls. Form into cakes that are
approximately 3 inches in diameter and 1 inch thick. Roll in the saltine
crumbs until totally coated. In a nonstick ovenproof sauté pan, heat the
olive oil. Sauté the cakes until golden brown on one side. Turn them over
and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple
Relish.
To prepare Papaya, Mango & Pineapple Relish, combine:
Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 17,
1998

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