Name: Fish Creole
Ingredients: 1 lb Frozen fish fillets; 1/3 c Chopped onion; 1/3 c Chopped green pepper; 1 cl Garlic, minced; 1 cn Tomatoes, cut up 16 oz.; 2 tb Snipped parsley; 1 tb Instant chicken bouillon; Granules; ds Hot pepper sauce; 1 tb Cornstarch; 3 c Hot cooked rice

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Main dish	1	Servings

INGREDIENTS

1	lb	Frozen fish fillets
1/3	c	Chopped onion
1/3	c	Chopped green pepper
1	cl	Garlic, minced
1	cn	Tomatoes, cut up 16 oz.
2	tb	Snipped parsley
1	tb	Instant chicken bouillon
		Granules
	ds	Hot pepper sauce
1	tb	Cornstarch
3	c	Hot cooked rice

INSTRUCTIONS

Thaw fish, if frozen.  Cut into 1 inch cubes.  Combine onion, green pepper,
garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained
tomatoes, parsley, bouillon, hot pepper sauce, and 1/2 cup of water.
Simmer, covered, 10 minutes.  Blend cornstarch and 3 tablespoons of cold
water; stir into tomato mixture. Cook and stir till thickened. Stir in
fish.  Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg

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