Name: Fennel-Leek Topping
Ingredients: 1 ts Olive oil; 1 lg Fennel bulb -- coarsely; Chopped; 1 md Leek -- sliced; 2/3 c Water; 2 tb Chopped ripe olives --; Drained; 2 tb Fennel leaves -- chopped; 1/4 ts Salt; 1/8 ts Pepper

Now, could God in cutting-edge missionary situations grant miracles and signs and wonders to accredit the gospel as He did in apostolic times? Yes. But that’s not the same thing as having these gifts as a regular feature in the ongoing life of the church. If the signs and wonders of the apostles have returned, we should see the blind receiving their sight, the lame walking, and the dead being raised. God heals today (sometimes dramatically), but the healing of colds, the flu, TMJ, stomach, and back problems, and so forth aren’t in the same category as the healings found in the Scriptures. If people truly have the gift of healing and miracles today, they need to demonstrate such by performing the kinds of healings and miracles found in the Bible.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish, Vegetables	5	Servings

INGREDIENTS

1	ts	Olive oil
1	lg	Fennel bulb — coarsely
		Chopped
1	md	Leek — sliced
2/3	c	Water
2	tb	Chopped ripe olives —
		Drained
2	tb	Fennel leaves — chopped
1/4	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Heat oil in a large nonstick skillet over medium-high heat.  Add fennel
bulb and leek; sauté 5 minutes.  Add water; cover and cook 20 minutes.
Uncover and cook 7 minutes or until moisture evaporates, stirring
occasionally.   Remove from heat; stir in chopped olives and remaining
ingredients.  Serve ove salmon.  Yield 1 1/4 cups.
Recipe By     : Cooking Light, October 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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