Name: Ivy Inn's Scallop and Shrimp Casserole
Ingredients: 2 tb Butter; 1 lb Shrimp; medium, cleaned; 1 lb Scallops; 1/2 c Wine; white; 1/2 lb Mushrooms; sliced; 1 cn Cream of celery soup; 1 c Sour cream; 8 oz Cheddar cheese; grated; Salt and pepper to taste; Follow package directions

Why do we give our efforts in the church a pass when it comes to excellence? Are we hypercalvinists? Hey, just get the biblical part right and nothing else will matter. Are we all about just applauding good effort even when the product produced is an outright embarrassing representation of Christ? Maybe that individual is not the most gifted for the job. Are we erecting a double standard? We take the “real world” seriously and anything goes in the “spiritual world.” Are we settling for second best because after all, “it’s better than nothing?” Are we grieving the Spirit in assuming that He will always “bless our mess?” Are we not getting paid so we think we can kick it back a bit? Are we using grace, God’s acceptance of us, as an excuse to give Him halfhearted efforts?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casserole	8	Servings

INGREDIENTS

2	tb	Butter
1	lb	Shrimp; medium, cleaned
1	lb	Scallops
1/2	c	Wine; white
1/2	lb	Mushrooms; sliced
1	cn	Cream of celery soup
1	c	Sour cream
8	oz	Cheddar cheese; grated
		Salt and pepper to taste
		Follow package directions

INSTRUCTIONS

WILD RICE
Date: Wed, 1 May 1996 17:08:00 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
In skillet place butter and saute' shrimp and scallops until shrimp turn
pink and begin to curl.  Add wine, reduce heat to medium and cook for two
minutes.  Remove shrimp and scallops and set aside. Reduce heat to low;
combine remaining ingredients, except rice, and add to skillet. Stir until
well blended.  Add shrimp and scallops and heat through. Serve over
prepared wild rice.
Source: Virginia's Historic Resturants - Dawn O'Brien - John F. Blair,
Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1
Posted: 06/95 - Grant Ames
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