Escargot In Mushroom Caps

The Bible does not provide a uniform formula for the proper physical or emotional reactions to the presence of the Holy Spirit. The presence of tears, convulsions, jerking, laughter, etc. are no measure of the Spirit’s presence. When we canvass the Scripture to see how the saints reacted to the outpouring of the Spirit, we see no prescribed form of bodily behavior. Habakkuk had a quivering lip and a trembling belly. Others fell to the ground as though dead. Some wept, some sang, some were reduced to stunned silence. In light of the diversity of human personalities and indeed the very nature of man, the presence or absence of these responses is no true test of the authenticity of the Spirit’s work. However, I hasten to add that though a wide variety of emotional responses may be detected in Scripture by those who encounter the living God, there is at least one emotion that may safely be excluded from the list – namely, boredom. It is hardly possible for a creature made in the image of God to be awakened or revived by the Spirit of God and be bored in the process.

R.C. Sproul

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

INGREDIENTS

2	T	Minced onion
1/2	lb	Butter, melted
1/4	t	Lemon juice
24		To 26 – blanched * fresh
		escargotor
		drainedcanned
		snails
2	T	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

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”