Name: Eggplant and Oyster Dressing
Ingredients: 2 tb Olive oil; 1 c Chopped onions; 1/4 c Chopped celery; 2 c Small-diced eggplant; 1/4 c Chopped red bell peppers; 1/4 c Chopped green bell peppers; Salt; to taste; Cayenne pepper; to taste; 1 tb Chopped garlic; 1/2 c Chopped green onions; 1 lb Shucked oysters; roughly chopped; 1 1/2 c Oyster liqueur; 6 Eggs; beaten; 1 qt Heavy cream; 3 c Cubed day-old bread -; (to 4 cups); 1/2 c Grated Parmesan cheese

The illuminist seeks guidance from God by getting a series of impressions, which he believes come as God directly impacts his spirit. The illuminist is often wary of the mind and using his or her reason. Certainly we need to be cautious lest we fall into the error of blindly trusting bare unaided reason. The illuminist, though, often goes so far as to reject any hope that reason can be useful. “This doesn’t come from me,” he will say, “it comes from God.”

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Side dish, Stuffings, Oysters, Seafood, Shellfish	6	Servings

INGREDIENTS

2	tb	Olive oil
1	c	Chopped onions
1/4	c	Chopped celery
2	c	Small-diced eggplant
1/4	c	Chopped red bell peppers
1/4	c	Chopped green bell peppers
		Salt; to taste
		Cayenne pepper; to taste
1	tb	Chopped garlic
1/2	c	Chopped green onions
1	lb	Shucked oysters; roughly chopped
1 1/2	c	Oyster liqueur
6		Eggs; beaten
1	qt	Heavy cream
3	c	Cubed day-old bread -; (to 4 cups)
1/2	c	Grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking
dish.
In a saute pan, heat the olive oil. When the oil is hot, add the onions and
celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the
vegetables for 3 to 5 minutes, or until the vegetables are soft. Season
with salt and cayenne. Add the garlic and green onions. Saute for 2
minutes. Stir in the chopped oysters and saute for 1 minute. Remove from
the heat.
In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn
the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes
and cheese. Reseason with salt and cayenne. Pour the dressing into the
prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for
an additional 15 minutes, or until the dressing is set in the center.
Remove from the oven and cool slightly before serving.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle