Name: Lobster Creole
Ingredients: 1 c Chopped onion; 1 Clove garlic; crushed; 2 Green bell peppers; finely chopped; 1/3 c Butter; 1 cn Tomato paste; 8 md Tomatoes; very ripe, peeled and diced; 3/4 c White wine; 1/4 c Liquid drained from large can ripe olives; 1 Bay leaf; 1 tb Chopped parsley; 1 ts Thyme; Salt and pepper to taste; 5 c Cooked lobster; Hot rice

I love to analyze Jesus, the greatest teacher in action. For Him, it was not just about “dumping” information. He engaged His students with gentle love and masterful skill. Finding out where His audience stood and having them express it for themselves. Allowing them to share their thoughts, feelings, concerns and questions. Talking them through their situation. Taking passive listeners and creating active listeners. Instilling a desire to know truth. Always guiding the conversation to a spiritual emphasis. Using an appropriate and strategic economy of words.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	8	Servings

INGREDIENTS

1	c	Chopped onion
1		Clove garlic; crushed
2		Green bell peppers; finely chopped
1/3	c	Butter
1	cn	Tomato paste
8	md	Tomatoes; very ripe, peeled and diced
3/4	c	White wine
1/4	c	Liquid drained from large can ripe olives
1		Bay leaf
1	tb	Chopped parsley
1	ts	Thyme
		Salt and pepper to taste
5	c	Cooked lobster
		Hot rice

INSTRUCTIONS

Lightly brown onion, garlic and bell pepper in butter. Add tomato paste and
tomatoes; simmer 30 minutes. Add wine, olive liquid, bay leaf, parsley,
thyme, salt and pepper. Cover and simmer 1 hour. Uncover; simmer 30 minutes
more until sauce thickens. Add cooked lobster. Simmer 15 minutes and serve
immediately over hot rice.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966, MRS. ARTHUR ENOS,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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