Name: Gumbo Z'herbes
Ingredients: 1 bn Each; in any combination, but use at least five: spinach, collard, mustard or turnip greens, watercress, chicory, beet tops, pepper grass, radish tops; 1 bn Parsley; chopped; 1/2 bn Green onions; chopped; 1 sm Green cabbage; chopped; 1 ga Water; 4 tb Flour; 4 tb Shortening; 1 lg Onion; diced; 2 Bay leaves; 2 Sprigs thyme; 1/4 ts Allspice; Salt and pepper to taste; Cayenne to taste; 2 c Rice; cooked

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
	New Orleans		1	Servings

INGREDIENTS

1	bn	Each; in any combination, but use at least five: spinach, collard, mustard or turnip greens, watercress, chicory, beet tops, pepper grass, radish tops
1	bn	Parsley; chopped
1/2	bn	Green onions; chopped
1	sm	Green cabbage; chopped
1	ga	Water
4	tb	Flour
4	tb	Shortening
1	lg	Onion; diced
2		Bay leaves
2		Sprigs thyme
1/4	ts	Allspice
		Salt and pepper to taste
		Cayenne to taste
2	c	Rice; cooked

INSTRUCTIONS

Terri requested recipes New Orleans style and I happened to stumble across
a cooking list devoted to New Orleans food. I have included 3 recipes I
found on the list's archives. The archives list more recipes and notes
about the area's restaurants. The list address is creolecooking@onelist.com
and you may join by going to http://www.onelist.com and signing up. The luv
to cook list can also be accessed from www.onelist.com (they just started
up and are recruiting members now)
The tradition behind Gumbo Z'Herbes is that it was usually made on Holy
Thursday for consumption on Good Friday. Since Good Friday was (and still
is) a day of fasting and abstinence from meat for Catholics, something
meatless had to be prepared for dinner. Catholics in New Orleans normally
had no difficulties with the Church's no-meat-on- Fridays rule, since we
have such an abundance of seafood in the area. Good Friday was a bit
different, however, since it is also a day of *fasting*. The regular Friday
seafood feast had to be toned down dramatically in keeping with the tone of
the day.
Wash the greens, parsley, green onion, and cabbabe thoroughly and remove
the stems and hard centers. Boil in water for 2 hours. Drain the greens and
reserve the water. Chop the greens finely. In a soup kettle make a brown
roux of the flour and shortening. Add the onion and saute' for 15 minutes.
Add the reserved cooking water, herbs, spices, and seasonings. Simmer for 1
hour. Serve over rice. Serves 8.
Posted to KitMailbox Digest  by GAdams1350 <GAdams1350@aol.com> on Apr 28,
1998

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