Name: Fresh Morels with Apples and Butter Noodles
Ingredients: 6 tb Butter; 1 lb Fresh morels, sliced if large; 1/2 c Minced shallots; 3 Granny smith apples, cored and julienned with skin attached; 1 Chipolte pepper, dry, minced; 1 tb Flour; 1/4 c Calvados; 1/2 c Vegetable stock; 1/2 lb Fresh pencil asparagus tips; 1/2 lb Cooked lancaster butter noodles; 1 ts Cracked black pepper corns; Salt to taste; 1/2 c Watercress or baby mustard greens

Churches whose spiritual and historical roots are in the Reformation period of the sixteenth century have edifices for worship that are simple and seemingly empty. Apart from pulpit, pews, a baptismal font or baptistry, and a communion table, the building is empty. True, but on the pulpit in full view of any worshiper is the open Bible. The people worship God by receiving and responding to the proclamation of the Word. They worship not the Word but God who is addressing them through the Scriptures.

Simon Kistemaker

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

6	tb	Butter
1	lb	Fresh morels, sliced if large
1/2	c	Minced shallots
3		Granny smith apples, cored and julienned with skin attached
1		Chipolte pepper, dry, minced
1	tb	Flour
1/4	c	Calvados
1/2	c	Vegetable stock
1/2	lb	Fresh pencil asparagus tips
1/2	lb	Cooked lancaster butter noodles
1	ts	Cracked black pepper corns
		Salt to taste
1/2	c	Watercress or baby mustard greens

INSTRUCTIONS

In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add
shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2
minutes. Add calvados and flambe. Add stock and bring to a boil. Add
asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and
salt, toss. Serve garnished with greens.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8864 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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