Emeril’s Knife And Fork Open-faced Sandwich

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats, Dairy	Italian	Emlive03	4	Servings

INGREDIENTS

1		Egg
1	T	Creole mustard
		Juice of one fresh lemon
2	t	Chopped garlic
1	T	Prepared Horseradish
1	c	Vegetable oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
8		Italian bread, 1/2" thick
1/4	c	Butter, at room temperature
3	lb	Roasted Pork Butt, see *
		Note
16		Munster cheese
2	lb	New potatoes, thinly sliced
		Soaked in water and drained
1	T	Finely-chopped fresh parsley
		leaves

INSTRUCTIONS

Note: See the "Roasted Pork Butt" recipe which is included in this
collection.  Preheat the oven to 400 degrees. For the White Remoulade:
In a food  processor, fitted with a metal blade, combine the egg,
mustard, lemon  juice, garlic and horseradish. Process until smooth.
With the machine  running and in a steady stream, add the oil until the
mixture is  thick. Season with salt and pepper. Cover and refrigerate
until  chilled. Spread each side of the bread slices with the butter.
Place  the bread on the griddle and cook for 2 to 3 minutes on each
side or  until golden. Remove from the griddle. Spread each piece of
the bread  with the White Remoulade. Mound about 1/3 of a pound on the
Roasted  Pork Butt on each piece of bread. Lay two slices of the cheese
on top  of each mound of meat. Place each piece of bread on a baking
sheet.  Place in the oven and bake until the cheese is bubbly, about 6
to 8  minutes. Fry the potatoes until golden brown, about 3 to 5
minutes,  stirring occasionally. Remove and drain on paper towels.
Season with  salt and pepper. To serve, place two open-face sandwiches
on each  plate. Garnish each with a pile of potatoes. Garnish with the
parsley. This recipe yields 4 servings.  Recipe Source: EMERIL LIVE
with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B53
broadcast 09-03-1998) 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  09-25-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 609 Calories From Fat: 594 Total Fat: 67.3g Cholesterol: 77mg Sodium: 108.7mg Potassium: 58.7mg Carbohydrates: 2.2g Fiber: <1g Sugar: <1g Protein: 1.9g

Wrong ways to deal with guilt: 1. Deny that you are really guilty – “To stop feeling guilty, I need to throw off those antiquated standards [found in the Bible] and live by my own.” [Yet] what happens when you try to live by your own standards and you fail to keep even them? You are right back where you started. 2. Try to be a better person – Stop doing the behavior that is bothering your guilty conscience. [Yet] Most of us are not able to keep our [our resolutions] and our guilty feelings return. 3. Compare yourself to others – We…decide we don’t need to feel guilty as long as we can find someone who is acting worse than we are. [Yet] putting someone else down might give us momentary pleasure, but it doesn’t get rid of the nagging feeling that we haven’t measured up. [And when we realize our sin in doing this, it] just adds to our burden of guilt.

Timothy Lane