Name: Long Island Creamed Prawns
Ingredients: 8 oz Dried Butter Beans or; 3 15 oz cans of butter beans; 8 oz Cooked, Peeled prawns; 5 fl Soured Cream; 2 ts French Mustard; 1 ts Chopped, fresh parsley; Salt and Pepper; 2 Whole prawns; Sprig of Dill

We should not assume that, because God promises to provide a way out of temptation, we have no role in our own rescue. God always provides a way of escape, but He may also require great effort from us. We take advantage of the way of escape God provides by exerting every resource He gives us to fight the enemy… To increase our faith and strengthen our character, God more often allows us to escape temptation by using the means of grace always available to us: conscientiously seeking God’s power and instruction through prayer, meditation on His Word, and the counsel of mature Christians are never passive endeavors.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French		4	Servings

INGREDIENTS

8	oz	Dried Butter Beans or
3		15 oz cans of butter beans
8	oz	Cooked, Peeled prawns
5	fl	Soured Cream
2	ts	French Mustard
1	ts	Chopped, fresh parsley
		Salt and Pepper
2		Whole prawns
		Sprig of Dill

INSTRUCTIONS

Soak dried beans in cold water for 5 hours, or overnight. Drain, put in a
large pan and add enough cold water to cover. Bring to the boil and boil
for 10 minutes. Reduce heat, cover and simmer for 45 to 60 minutes, until
beans are soft, but still firm to the bite. Remove beans from heat, drain,
and add prawns. Blend soured cream, mustard and parsley together, season to
taste. Pour over beans and prawns, then mix lightly. Turn into 2 pint/1
litre ovenproof dish, cover with foil and bake at 180C/350F/Gas Mark 5 for
30 minutes. Serve hot or cool, garnished with 2 whole prawn and a sprig of
dill.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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