Here are just a few of the tasks [the deacons] can handle for the church: 1. Collect, account for and distribute the offerings. 2. Maintain the physical properties of the church – buildings, grounds, vehicles, etc. 3. Care for the widows, orphans and other needy members of the body. 4. Pay the church bills. 5. Supervise the benevolence program of the church. 6. Determine the salaries and benefit programs for the church staff. 7. Purchase and supervise the church’s insurance policies. 8. Create and maintain church budgets. 9. Provide care for those members who have physical and financial needs. 10. Supervise building programs. 11. Usher and otherwise assist at the services. 12. Assist the elders in the distribution of the Lord’s Supper. 13. Provide transportation for those members who are not mobile.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Seafood, Dairy		Essnce03	4	servings

INGREDIENTS

2	qt	Vegetable oil; for deep-frying
2		Eggs
6	oz	Crawfish tail meat
4	ts	Bayou Blast; divided – see * Note
1/4	c	Finely-chopped green bell pepper
1/4	c	Finely-chopped green onions
1	tb	Minced garlic
1	ts	Salt
1 1/2	c	Sifted flour; + extra for rolling
1	ts	Baking powder
1/2	c	Milk
		Creole Tartar Sauce; see * Note

INSTRUCTIONS

* Note: see the "Bayou Blast - {Emeril's Creole Seasoning}" and
"Creole Tartar Sauce" recipes which are included in this collection.
In a deep-fryer heat oil over medium-high heat to 365 degrees. In a
large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1
tablespoon of Bayou Blast and add to eggs. Stir in bell peppers,
green onions, garlic, salt, flour, baking powder and milk;
consistency will be wet. Using a large metal tablespoon, drop beignet
mixture into oil and fry about 3 minutes or until crispy and
golden-brown. Do this in 2 batches. Using a slotted spoon remove
beignets and drain thoroughly on paper towels. Sprinkle remaining 1
teaspoon Creole seasoning over beignets. To serve, spoon sauce onto 4
dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims
of plates with extra Bayou Blast. This recipe yields 4 servings
(about 20 beignets).
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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