God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
New Testament evangelists make it easy to get into the church 'that very hour,' but they also make it mean something to stay in. We, in contrast, make it hard to get in, but once in the body a member usually is secure for life regardless of his beliefs or lifestyle. It is easier to remain a member of the average church today than it is to continue one's membership in a lodge! If we exercised biblical care and discipline, we would have little or no difficulty in adopting and following the biblical pattern.
Jay Adams
Canadian Living Seafood Chowder
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Canadian
1
Servings
INGREDIENTS
1/4
c
Butter
3
Potatoes, diced
2
Stalks celery, diced
1
Carrot, diced
1
Onion, diced
1
Clove garlic, minced
1/4
c
Flour
6
c
Chicken stock
1/2
lb
Boneless skinless salmon, cubed
1/4
lb
Scallops, sliced
1
lb
Mussels, scrubbed
1/4
c
Whipping cream
4
ts
Each chopped dill and basil
1/4
ts
Pepper
INSTRUCTIONS
In large heavy saucepan, melt butter over medium heat. Cook potatoes,
celery, carrot, onion and garlic, stirring for 8 minutes or until soft.
Stir in flour. Gradually whisk in 5 cups of stock. Bring to boil. Reduce
heat and simmer, covered for 10 minutes or until tender.
In separate saucepan bring remaining stock (1 cup) to boil. Reduce heat to
simmer and poach salmon for 1 minute. Remove with slotted spoon and set
aside. Poach scallops 1 minute and add to salmon. Poach mussels, covered,
for 3 minutes, discarding any that don't open.
Strain poaching liquid into vegetable mixture. Add cream, dill, basil and
pepper. Heat. Add reserved seafood. Heat until steaming. Serves 6.
Posted to FOODWINE Digest 12 October 96
Date: Sun, 13 Oct 1996 16:11:15 -0400
From: Paradise Manifest <Ausetkmt@CRIS.COM>
A Message from our Provider:
“Forbidden fruits create many jams”
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