Name: Grandmama's Marinated Herring
Ingredients: 6 Filets of salt herring; 1 pt Light cream; 1/2 ts Sugar; 1/4 ts Pepper; 3 Bermuda onions; sliced; Black and green olives for garnish (optional)

It is astounding that God wants us to call Him “Father.” The implications are staggering. Having God as our Father means that He is a living, personal being, and not an impersonal force. It means we can get to know Him. It means we can talk to Him and interact with Him. It means we can relate to Him on a personal and even an intimate basis. I might not know how to relate to an Almighty One, a Most High, or the Great I Am, because I have not met anybody like that. I have no earthly frame of reference to do so. But relating to a father? That’s different.

Mary Kassian

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Jewish	Fish	6	Servings

INGREDIENTS

6		Filets of salt herring
1	pt	Light cream
1/2	ts	Sugar
1/4	ts	Pepper
3		Bermuda onions; sliced
		Black and green olives for garnish (optional)

INSTRUCTIONS

From: Ruth Heiges <[email protected]>
Date: Sat, 10 Aug 1996 19:27:07 +0300 (IDT)
These are also from "Memoirs & Menus," by Georges Spunt.
Soak herring in cold water for 8 hours, changing water twice.  Then soak in
light cream, sugar and pepper for 4 hours.  Drain, arrange on a platter.
Top with thinly sliced Bermuda onions and chill.
Enough for 12 as an appetizer cut into 2-inch pieces or for 6 as a fish
course, served on a bed of crisp lettuce garnished with olives.
JEWISH-FOOD digest 312
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”