Name: Italian Seafood Salad
Ingredients: 2 Garlic cloves pounded into a paste; 2 Egg yolks; 1/2 ts Salt; 1 pn Pepper; 1/2 ts Dijon mustard; 1 c Olive oil; 4 ts Wine vinegar; 16 Cherry tomatoes; 1 Julienne sliced red bell pepper; 1 Julienne sliced yellow bell pepper; 1 Julienne sliced green bell pepper; 1 md Spanish onion--sliced thin; 1 c Diced, cooked lobster; 1 c Cooked sea scallops; 1 c Cooked large shrimp

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
Eggs	Italian		1	Servings

INGREDIENTS

2		Garlic cloves pounded into a paste
2		Egg yolks
1/2	ts	Salt
1	pn	Pepper
1/2	ts	Dijon mustard
1	c	Olive oil
4	ts	Wine vinegar
16		Cherry tomatoes
1		Julienne sliced red bell pepper
1		Julienne sliced yellow bell pepper
1		Julienne sliced green bell pepper
1	md	Spanish onion–sliced thin
1	c	Diced, cooked lobster
1	c	Cooked sea scallops
1	c	Cooked large shrimp

INSTRUCTIONS

PREPARATION: In a blender or food processor, cream the garlic, egg yolks,
salt, pepper and mustard. With the machine running, add the oil in a slow
thin stream.  Add the vinegar, blend. In a large mixing bowl combine the
remaining ingredients.  Pour the sauce over and toss to coat; serve
chilled. Serves 6.
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 09:06:13 +0100
From: Mary Ellen <ldyspark@buffnet.net>

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