Name: El Cajon Sauce with Fish or Chicken
Ingredients: 1/2 c Fresh dill -- chopped; 1/2 c Fresh parsley -- chopped; 1 Garlic clove -- minced; 1 Egg white -- hard-cooked; 1/4 ts Dry mustard; 2 tb Lemon juice; 1/4 ts Black pepper; 1/2 c Olive oil; 4 Sun-dried tomatoes -- drain,; Chop; 4 Fish fillets -- *see note

Children of God... will you not bear witness, that, through all your trials and troubles, the faithfulness of your Savior's love has been the “very joy of your hearts?” You have had many crosses and losses – has He ever deserted you? You have been in severe afflictions, and have seen the flowers of many a “sweet hope” wither and decay – did your Friend desert you then? Others may have proved faithless – all other help may have failed you – friendship’s help, promised help, expected help – all, all may have been but as the foam upon the billow, as the footsteps in the sand – but, has Christ ever failed you? Could you, in the darkest and the saddest hour of your grief, say to Him? “Lord, You have promised what You did not perform.” Will you not bear witness concerning the past? – “Not one good thing has failed, of all that the Lord has promised – all has come to pass.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Seafood		Poultry	4	Servings

INGREDIENTS

1/2	c	Fresh dill — chopped
1/2	c	Fresh parsley — chopped
1		Garlic clove — minced
1		Egg white — hard-cooked
1/4	ts	Dry mustard
2	tb	Lemon juice
1/4	ts	Black pepper
1/2	c	Olive oil
4		Sun-dried tomatoes — drain,
		Chop
4		Fish fillets — *see note

INSTRUCTIONS

* Use this sauce on broiled fish fillets or on poached chicken. To cook any
firm-fleshed white fish: brush with melted margarine and broil until fish
flakes easily with fork -- usually takes only 5 minutes for a 1/2-inch
thick fillet.
SAUCE: 1. Chop the dill and parsley very finely. Mince the garlic. Chop the
hard-boiled egg white very finely. Drain the sun-dried tomatoes and chop
finely. 2. Combine all ingredients in a small bowl except for oil. Blend
well with a whisk; slowly pour in the oil while continuing to whisk the
mixture. Set aside while broiling fish or poaching chicken. 3. Place the
broiled fish or poached chicken on serving plates and place about 1/4 of
the sauce on each plate. Serve immediately.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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