God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Of fasting I say this: It is right to fast frequently in order to subdue and control the body. For when the stomach is full, the body does not serve for preaching, for praying, or studying, or for doing anything else that is good. Under such circumstances God's Word cannot remain. But one should not fast with a view to meriting something by it as by a good work.
The cross stands for all that was accomplished through the life, death, and resurrection of Jesus, the Son of God. It focuses on His substitutionary death at Calvary but includes everything that gave meaning to that act. His preexistent state in glory. His incarnation. His life of perfect obedience. His suffering. His resurrection. His ascension. His present intercession and reign in glory. His triumphant return.
Frozen king crabmeat or the equal amount of claw meat
2
tb
Butter
2
tb
Flour
1
ts
Minced onion
1/2
ts
Salt
1/4
ts
Dry mustard
1
ds
Cayenne pepper
3/4
c
Milk
2
tb
White wine
INSTRUCTIONS
PUFFS
KING CRABMEAT FILLING
Place butter with a few drops of oil and salt in a heavy skillet. Heat to
brisk boil. Add flour all at once stirring vigorously with a wooden spoon.
Add cheese, beat until mixture forms ball and leaves sides. Place in a
covered container and chill (mixture will seem lumpy). Drop by spoons full
on oiled cookie sheet. Bake at high heat -- 400 degrees -- for 5 minutes;
reduce heat to 350 degrees, cook 10 minutes. Fill with crabmeat filling.
Serve at once; must be hot. To make filling: Drain and slice -- deshell
crabmeat. Melt butter with a few drops of oil in heavy skillet. Stir in
flour, onions and seasonings. Add milk gradually; cook until thickened. Add
crabmeat and wine; heat thoroughly. Spoon into cheese puffs. Serve. If used
as a main dish, spoon into individual ramekins, sprinkle with cheese and
heat until bubbly. Serve with cheese puffs on the side. Cheese puffs can
also be served as a hot bread with other dishes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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