Name: Lobster-Shrimp Chowder
Ingredients: 1/4 c Chopped Celery; 2 tb Onion; finely chopped; 2 tb Butter; 1 cn Condensed Cream Of Shrimp Soup, undiluted; 1 cn Cream Of Mushroom Soup; undiluted; 1 Soup Can Milk; 1 c Half And Half; 1 cn (5 Oz) Lobster; 1/4 c Dry Sherry; 1 tb Snipped Parsley

As churchpeople, we sometimes assume that we are immune to the temptations of power. We don't make much money. Society gives us so little power that we think ambition – the drive to succeed, achieve and have prestige and influence over others – is a problem only for people in business or politics, not for people like us. We thus sometimes fail to see how we get caught up, for the very noblest of reasons, in the same ambitions that motivate everybody. Eventually, the people climbing to the top of the body of Christ can look just like those scrambling to the top of General Motors. Often you can't tell much difference between our leaders and those of the gentiles.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish/seafoo, Soups & ste, To post	8	Servings

INGREDIENTS

1/4	c	Chopped Celery
2	tb	Onion; finely chopped
2	tb	Butter
1	cn	Condensed Cream Of Shrimp Soup, undiluted
1	cn	Cream Of Mushroom Soup; undiluted
1		Soup Can Milk
1	c	Half And Half
1	cn	(5 Oz) Lobster
1/4	c	Dry Sherry
1	tb	Snipped Parsley

INSTRUCTIONS

Cook celery and onion in butter until tender. Add soups, milk, and cream.
Stir in lobster, sherry, and parsley. Heat until very hot. Do not boil.
Serves 8
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Ralph C. Dusic, Jr. Posted to MC-Recipe Digest V1 #759 by
Bill Spalding <billspa@icanect.net> on Aug 25, 1997

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