Name: Escargots a la Maison
Ingredients: 4 tb Soft butter; 1 tb Minced shallots; 1 ds Tabasco; 1/4 ts Worcestershire sauce; 1/4 ts Fresh parsley; 1 Clove garlic; minced; 1/4 ts Freshly squeezed lemon juice; 1 Ounce bacon; diced; 2 tb Diced onions; 4 oz Spinach (about 1/2 cup = 4 oz); 8 Medium-sized mushroom caps; stemmed; 8 Snails

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Seafood	4	Servings

INGREDIENTS

4	tb	Soft butter
1	tb	Minced shallots
1	ds	Tabasco
1/4	ts	Worcestershire sauce
1/4	ts	Fresh parsley
1		Clove garlic; minced
1/4	ts	Freshly squeezed lemon juice
1		Ounce bacon; diced
2	tb	Diced onions
4	oz	Spinach (about 1/2 cup = 4 oz)
8		Medium-sized mushroom caps; stemmed
8		Snails

INSTRUCTIONS

Whip butter to soft texture.  Add shallots, Tabasco, Worcestershire,
parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute
bacon until almost done, then add onion. Continue to cook until
transparent. Add spinach. Cover so spinach can be steamed; remove from
heat. Saute mushrooms to a firm consistency; season with salt and pepper if
desired. Remove mushroom caps to individual serving plates. Add escargot
butter to each cap cavity. Top each one with a snail, then top with spinach
mixture.
ALAMEDA PLAZA
WORNALL ROAD, KANSAS CITY  WINE:
MICHELLE REDDE POUILLY FUME
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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