Fathers, husbands – if you have been negligent in this duty and great privilege, repent by starting family worship today. Again, you may feel awkward about what to say to your wife or you children about starting, but simply say that God has convicted you of your responsibility to lead in family worship and you want to start at a given time today or tonight. Almost certainly your wife will be thrilled more than you can imagine to hear you say that. Your children may or may not be as enthusiastic, but that does not really matter. The less interested they are, the more your family needs family worship. The Lord will help you. He does not call His Spirit-begotten sons to this task without giving them the power of the Holy Spirit to accomplish it. The same Father who gave you the Gospel and who drew you to Christ will strengthen you by His Spirit to put on this badge of godly manhood.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats, Eggs	Cajun	Appetizers, Cajun, Seafood, Crawfish, Wrv	8	Servings

INGREDIENTS

1/2	c	Butter
2	c	Spanish onions; dice fine
1	c	Celery; dice fine
1/2	c	Green onion tops; slice thin
3	lb	Crawfish tails; peeled
2	ts	Granulated garlic
1	ts	Black pepper
3/4	ts	Chili powder
1/4	ts	Cayenne pepper
10	oz	Can Rotel tomatoes w/chiles
1 1/2	c	Heavy cream
1/8	c	Chicken broth
1/3	c	Blond roux; recipe follows below
8	oz	Pk pasteurized process cheese spread
1	pk	Wonton skins
3		Eggs; beaten
		Oil for deep-frying
		BLOND ROUX
3	tb	Butter
3	tb	Flour

INSTRUCTIONS

BILLS20086
Melt butter and saute onion and celery for 8 to 10 minutes or until tender.
Add green onion and crawfish and saute for 5 minutes. Add garlic, peppers,
chili powder and cook for 1 minute. Add tomatoes, cream and chicken broth;
bring just to a boil and stir in roux. Cook and stir until thickened.
Reduce heat to low and add cheese; stir until melted. Cool in fridge for 1
hour. Lay 4 wonton skins on a clean, dry surface. Brush outer edges of each
with beaten egg. Place 1 tb filling in center; put of 4 corners of each
over filling and pinch edges together to seal. Place on waxed peper and
repeat with remaining skins. Refrigerate until ready to fry. Heat enough
oil for deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately. BLOND
ROUX-Melt butter over medium heat. Add flour and cook and stir until roux
is the color or honey. Source: Chef James Graham of Prejean's Restaurant,
Lafayette, LA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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