When I was an object of much contempt and derision in the University, I strolled forth one day, buffeted and afflicted, with my little Testament in my hand. I prayed earnestly to my God that He would comfort me with some cordial from His Word, and that, on opening the book, I might find some text which should sustain me... The first text which caught my eye was this: 'They found a man of Cyrene, Simon by name; him they compelled to bear His cross.' You know Simon is the same name as Simeon. What a word of instruction was here — what a blessed hint for my encouragement! To have the cross laid upon me, that I might bear it after Jesus — what a privilege! It was enough. Now I could leap and sing for joy as one whom Jesus was honoring with a participation in His sufferings.

Charles Simeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1	c	All-purpose flour
1	ts	Baking soda
1	c	Water
1		Clove garlic, minced
1/3	c	Minced red bell pepper
1/2	c	Finely chopped scallions
		Tabasco, to taste
1/4	ts	Worcestershire sauce
1/2	lb	Cooked, shelled and chopped crayfish tails, or shrimp may be substituted
3/4	c	Mayonnaise
2	tb	Dijon mustard
2	tb	Lemon juice, (2 to 4)
2	tb	Minced parsley
3	tb	Minced cilantro
2	tb	Minced pickled jalapeno
2	tb	Minced red onion
		Salt
		Cayenne pepper or Tabasco, to taste
		Lemon wedges
		Vegetable oil for frying

INSTRUCTIONS

SPICY TARTAR SAUCE
In a bowl combine flour and baking soda. Whisk in 1 cup water. Stir in
garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the
shrimp, stirring until well combined. Cover bowl and let batter stand for 1
hour.
In a bowl stir together the mayonnaise, mustard, lemon juice, parsley,
cilantro, jalapeno, and red onion. Season with salt, cayenne and/or
Tabasco. Chill for service.
In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop
spoonfuls of batter into oil and fry the beignets, turning them once, until
golden. Transfer the beignets to a paper towel-lined sheet pan to drain.
Season with salt. Continue frying remaining batter in same manner. Serve
the beignets warm with the tartar sauce and lemon wedges.
Yield: makes about 1 cup
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8817
Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@netusa1.net>
on Feb 11, 1997.

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