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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!
Merle D’Aubigne

People who treat others as inferior are those who themselves suffer from a sense of inferiority and insecurity. Others are a threat to them because they don’t have a sense of being important to the eternal God. They don’t have the assurance that this God will look after them more than adequately. When we lose sight of our identity in Christ, lesser identifying features, like race, class, caste, and education, become significant. We try to find our identity by acting more significant than others.
Ajith Fernando

    • Crawfish Quiche

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Seafood, Dairy, Eggs Emlive02 8 servings

    INGREDIENTS

    2 1/2 c All-purpose flour
    2 ts Salt
    1/4 ts Cayenne
    1 c Solid vegetable shortening
    Water
    2 tb Unsalted butter
    1/4 c Small-diced yellow onions
    3 tb Small-diced red bell peppers
    2 ts Chopped garlic
    2 3/4 ts Salt; divided
    3/8 ts Cayenne pepper; divided
    1/2 lb Peeled crawfish tails -; (abt 1 cup)
    2 c Heavy cream
    4 Eggs
    1/4 ts Tabasco sauce
    1/2 ts Worcestershire sauce
    2 tb Chopped chives
    3 tb Grated Parmigiano-Reggiano cheese
    1/2 c Grated White Cheddar cheese
    1/2 c Grated medium Cheddar cheese

    INSTRUCTIONS

    In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4
teaspoon cayenne. Cut in the shortening until the mixture resembles a
coarse meal-like texture. Add the water and mix until the mixture
comes away from the side of the bowl. Form the dough into a ball.
Cover the ball of dough with plastic wrap and place in the
refrigerator. Chill for at least 1 hour or as long as 8. Remove dough
from the refrigerator and let sit (temper) for about 5 minutes.
Lightly dust a work surface. Roll the dough out to a 12-inch round
about 1/4-inch thick. Fold the dough into fourths and place in a
10-inch fluted (quiche) pan. Press the dough, using your fingers,
firmly onto the bottom and sides of the pan. Roll a wooden rolling
pin, over the pan to cut off or remove the excess dough. Prick the
bottom of the crust all over with a fork. In a medium saute pan, over
medium heat, melt the butter. Add the onions, bell peppers, garlic, 1
teaspoon salt, and 1/4 teaspoon cayenne. Saute for 4 minutes. Add the
crawfish tails and saute for 2 minutes. Remove from the heat and
cool. In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon
salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce,
chives, and grated Parmesan cheese. Turn the crawfish mixture into
the pastry shell. Sprinkle the grated cheese over the crawfish. Pour
the cream mixture over the crawfish. Place in the oven and bake for
about 55 minutes, or until the center sets and the top is golden.
Remove from the oven and cool for 5 minutes, before slicing to serve.
This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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