Name: Baked Red Snapper #2
Ingredients: 1 c Cooking oil; 1 Red snapper; 10-12 lbs dressed; 3 Ribs celery; chopped; 4 lg Onions; chopped; 1 lg Bell pepper; chopped; 10 Cloves garlic; chopped; 2 tb Dry parsley; 2 Bunches green onions; chopped; 1 ts Salt; Sprinkle of red pepper; 2 cn Tomatoes; 2 cn Tomato sauce; 1 cn Tomato paste; 1 cn Rotel tomatoes; 2 ts Cornstarch

He does not love us if we love Him. He loves us with an unconditional love; therefore, we should love Him. The message of the covenant is one of God’s totally free grace to His people. Of course, it calls for a response of total commitment. But notice the order: God’s covenant love is not the result of our commitment; it is the cause of it. The pattern is, 'I will, therefore you should;' not 'I will, but only if you will first.'

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	12	Servings

INGREDIENTS

1	c	Cooking oil
1		Red snapper; 10-12 lbs dressed
3		Ribs celery; chopped
4	lg	Onions; chopped
1	lg	Bell pepper; chopped
10		Cloves garlic; chopped
2	tb	Dry parsley
2		Bunches green onions; chopped
1	ts	Salt
		Sprinkle of red pepper
2	cn	Tomatoes
2	cn	Tomato sauce
1	cn	Tomato paste
1	cn	Rotel tomatoes
2	ts	Cornstarch

INSTRUCTIONS

Saut. vegetables in oil in bottom of large roaster. Add seasonings and
the tomatoes. Mix thoroughly. Place red snapper in roaster, baste
thoroughly. Cover; place in a 375 degree oven and bake 3 hours. Remove from
oven. Thicken tomato gravy by mixing cornstarch with a little cold water.
Add to gravy. Serves 12.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You’re never too old for God”