We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Andouille in Puff Pastry

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Appetizers, Meats	8	Servings

INGREDIENTS

1 3/4	lb	Andouille sausage
		Puff pastry or filo
		Creole mustard
1	c	Cheese; grate
1		Egg white; beat

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
To cook the sausage, slit the skin at several point with a knife to keep it
from splitting while cooking. Place in a pot of cold water and bring to a
boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool
on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat
oven to 425~. Spread puff pastry sheets as directed. Cut into 4" squares.
Place a tb of andouille in center of each square. For variety, place a
dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave
1/3 plain. Brush edges with beaten egg white, fold into triangle and press
edges together with fork to seal and flute. Brush tops with beaten egg
white. Bake at 425~ for about 15 minutes or until golden brown.
VARIATION-Fresh pork or Italian sausage may be substituted for the
andouille. Source: Copeland's. NOLA
Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on
Jul 06, 1997

A Message from our Provider:

“To dyslexic atheist: There is a dog”