Name: Mackerel with Rhubarb
Ingredients: 2 lb Mackerel filets; 2 oz Margarine; 1 Lg. onion, chopped; 1/2 lb Rhubarb, chopped; Pepper and salt; Toasted breadcrumbs; 1 lb Rhubarb (for the sauce); 2 tb Sugar (for the sauce); Grated lemon rind (for sauce; 2 tb Water (for the sauce)

We have failed to understand that children and young people are not God-lovers until the Spirit changes them. They are dead to God. Our attempts at getting these young people to “pray the prayer” when they were small have not necessarily made them children of God. Their behavior belies the true state of their hearts. God has said that the only hope for them, therefore, is the regenerating work of the Spirit in the context of the preaching of the Word (James 1:18). However, our inadequate view of depravity and the inability of man has led us to resort instead to a greater confidence in entertainment to reach them and a minimizing of the use of the Word. If God has ordained that the Word and the Spirit are the only hope for these kids, then we should not avoid the means God has promised to bless.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood		Ireland, Fish	4	Servings

INGREDIENTS

2	lb	Mackerel filets
2	oz	Margarine
1		Lg. onion, chopped
1/2	lb	Rhubarb, chopped
		Pepper and salt
		Toasted breadcrumbs
1	lb	Rhubarb (for the sauce)
2	tb	Sugar (for the sauce)
		Grated lemon rind (for sauce
2	tb	Water (for the sauce)

INSTRUCTIONS

Melt the margarine (or butter) and cook the onion in it until transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook
gently for 5 minutes.  Then add breadcrumbs and stir the mixture. 
. Now lay the mackerel filets out flat, skin side down, and spread the
stuffing on them.  Roll each up, put them in a greased oven dish and cook
them in a moderate oven (400F) for 15-20 minutes. 
. While the fish are being cooked, make the rhubarb sauce by placing all
the ingredients listed in a saucepan and stewing tehm until the rhubarb is
cooked and quite soft.  This will take 10 minutes or a little longer. Then
put the cooked rhubarb through a fine sieve or the blender, to make a puree
of it.  This can be served either hot or cold with the cooked mackerel.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

I'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz