Name: Lemons Stuffed with Sardines
Ingredients: 6 Lemons; 1 1/2 tb Butter; 1 cn Sardines; reserve oil & cut up; 1 sm Onion; chopped; 1 1" Strip Green Pepper; chopped; 1 Rib Celery; chopped; 1/3 c Mayonnaise; divided; 1 Hard-Boiled Egg; chopped; 6 Sprig Parsley; Melba Toast

So here’s how to avoid hypocrisy in fasting. If at any point, while fasting, you find yourself thinking, “God will love me more…God will surely be impressed with me now!” get in your car and go eat a McDonald’s Quarterpounder! If you are the least way tempted to believe, “God will bless me more…He will have no choice but to regard my righteousness!” go eat the biggest greasiest pizza you can find! If it crosses your mind, “I’m better than others who don’t fast, and I sure hope they recognize it as clearly as I do!” go to an all-you-can-eat smorgasbord!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs		Appetizers, To post	6	Servings

INGREDIENTS

6		Lemons
1 1/2	tb	Butter
1	cn	Sardines; reserve oil & cut up
1	sm	Onion; chopped
1		1" Strip Green Pepper; chopped
1		Rib Celery; chopped
1/3	c	Mayonnaise; divided
1		Hard-Boiled Egg; chopped
6		Sprig Parsley
		Melba Toast

INSTRUCTIONS

Cut tops off lemons and scoop out well. See that lemons stand on plate by
cutting off bottom. Place butter and sardine oil in sauce pan. Cook with
onion and green pepper. When cool, add celery, mayonnaise, cut up sardines
and hard-boiled egg. Mix well and stuff individual lemons. Place enough
mayonnaise on top to round off lemon. Place a sprig of parsley on top.
Chill. Serve with melba toast.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
[email protected]
Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MC-Recipe Digest V1 #719 by
Bill Spalding <[email protected]> on Aug 04, 1997

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