Name: Escargot in Mushroom Caps
Ingredients: 2 tb Minced onion; 1/2 lb Butter,melted; 1/4 ts Lemon juice; 24 To 26 - blanched * fresh escargot,or drained,canned snails; 2 tb Garlic powder

Only as the Holy Spirit takes the place of the human father in Jesus’ conception can it be true that the one conceived is both fully God and fully man. Christ must be both God and man to atone for sin, but for this to occur, He must be conceived by the Holy Spirit and born of a human virgin. No one else in the history of the world is conceived by the Spirit and born of a virgin mother. Therefore, Jesus alone qualifies to be Savior.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Seafood, Foreign, Appetizers, Vegetables	6	Servings

INGREDIENTS

2	tb	Minced onion
1/2	lb	Butter,melted
1/4	ts	Lemon juice
24		To 26 – blanched * fresh escargot,or drained,canned snails
2	tb	Garlic powder

INSTRUCTIONS

Saute  minced  onion in 1/4 cup  butter.Add  lemon juice.Place escargot in
mushroom caps in individual dishes.Spoon onion and butter over
escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour
mixture  of  remaining  butter  and  garlic powder over escargot.Bake @ 350
degrees for 10 to 15 minutes.Serve with garlic toast.
*  To Blanch Escargot: Blanching is the first step  in preparing escargot
dishes.Fill a 3 quart pan half full of water (enough to cover the
snails).When water boils,drop in the rinsed snails.Boil vigorously for 3
minutes (no more or the snails will get tough).Remove snails and rinse in
cold water.Remove nails from shells with a toothpick.Place snails in bowl
containing a mixture of half water and half vinegar for two hours.Snails
are now ready to simmer in sauces.They may be cut into two or three
pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail
shells,which are fragile.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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