Name: Crab Souffle with Green Peppers
Ingredients: 3 tb Butter; 4 tb Flour; 1 1/4 c Milk or Chicken stock; Salt & pepper to taste; 1 c Cleaned crabmeat; 1 tb Sherry; 6 Egg yolks; 8 Egg whites; 1/8 ts Cream of tartar; Pinch of salt; 1/2 Green pepper, chopped; 1/4 c Parmesan cheese

Embrace the paradox of God's sovereignty and man’s responsibility. The sad thing is that some embrace the sovereignty of God over the human will and say: “It is wrong to portray God with His arms stretched out, inviting and calling.” And others embrace the responsibility of man and say, “If God invites and calls and beckons, then he can’t really be sovereign over man’s will, and man really is ultimately self-determining and God is not really in control of all things.” Both of these are sad mistakes. It is sad, because one group rejects something deep and precious that God has revealed about Himself for our strength and hope and joy and love – namely, his absolute sovereignty. Oh, how sweet it is when all around our soul gives way, and we need a reliable and firm rock in a world that sometimes seems utterly out of control and meaningless and cruel. Oh, how sweet at these times to know that God is not good and helpless, but good and sovereign. And the other group (who embrace the sovereignty of God) sometimes rejects something utterly crucial for understanding the justice of God in dealing with people, and they fail to see how we should plead with people and persuade people and invite people and woo people with tears, to Christ, and on behalf of Christ.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs, Meats	French	Shellfish, Cheese/eggs, Main dish	1	Servings

INGREDIENTS

3	tb	Butter
4	tb	Flour
1 1/4	c	Milk or Chicken stock
		Salt & pepper to taste
1	c	Cleaned crabmeat
1	tb	Sherry
6		Egg yolks
8		Egg whites
1/8	ts	Cream of tartar
		Pinch of salt
1/2		Green pepper, chopped
1/4	c	Parmesan cheese

INSTRUCTIONS

Simmer green pepper 10 min., drain and immediately add cold water to
pan.  This keeps pepper green and fresh. Melt butter, add flour, add milk
or chicken stock gradually.
Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste. Beat
egg whites with pinch of sald and cream of tartar until stiff. Fold sauce
into egg whites and fill prepared 6-cup souffle dish.
Dust surface of unbaked souffle with Parmesan cheese. Place in preheated
400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for 25 min. Serve
with Mornay Sauce. A tossed salad and hot French bread will complete the
meal.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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