Name: L'hootz F'tadjeen
Ingredients: 1 lb White fish, cut in chunks; 1 c Onion, sliced; 1 ts Lacama (see recipe); 1 c Potatoes, diced; 1 c Carrots, diced; 1/2 ts Salt; 1 ts Sweet red pepper; 1 c Tomatoes, cubed; 1/2 ts Saffron; 1/2 c Olive oil, heated; 1 Red pepper, sliced

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

1	lb	White fish, cut in chunks
1	c	Onion, sliced
1	ts	Lacama (see recipe)
1	c	Potatoes, diced
1	c	Carrots, diced
1/2	ts	Salt
1	ts	Sweet red pepper
1	c	Tomatoes, cubed
1/2	ts	Saffron
1/2	c	Olive oil, heated
1		Red pepper, sliced

INSTRUCTIONS

Layer all ingredients. Pour over the hot oil. Top with the pimento. Simmer
slowly for about 3/4 hour. Do not mix. Serve: Hot, with drops of lemon
juice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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