Name: Baked Eel (Anguilla)
Ingredients: 1/2 c Olive oil; 2 tb Wine vinegar; 2 Bay leaves; 1 ts Salt; 1/2 ts Pepper; 1 tb Bread crumbs; 2 lb Eel (large variety); skinned and cut into 4-inch pieces; Additional bay leaves

We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Fish	4	Servings

INGREDIENTS

1/2	c	Olive oil
2	tb	Wine vinegar
2		Bay leaves
1	ts	Salt
1/2	ts	Pepper
1	tb	Bread crumbs
2	lb	Eel (large variety); skinned and cut into 4-inch pieces
		Additional bay leaves

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 11 Feb 1996 10:35:49 -0500
Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs.
Marinate eel pieces in this mixture 3 hours, turning frequently.  Place eel
pieces on skewers, alternating with bay leaves. Place skewers in greased
baking dish, and bake in moderate oven (375), 30 minutes, turning often.
Brush with remaining marinade while cooking. Serves 4 From: The Talisman
Italian Cookbook Shared By: Pat Stockett
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God is glorified by a thankful heart.”