Name: Mexican Rabbit
Ingredients: 1 Rabbit, disjointed; 2 c Corn; 1 ts Parsley; 10 oz Can tomatoes; 1 ts Rosemary; 1 c Minced black olives; 1 ts Thyme; 2 ts Chili powder; 1 Bay leaf; Salt and pepper to taste; 2 Peppercorns; 2 c Yellow cornmeal; 1 Garlic clove, minced; 1 Egg yolk; 1/2 c Minced shallots

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Mexican	Meats, Mexican	6	Servings

INGREDIENTS

1		Rabbit, disjointed
2	c	Corn
1	ts	Parsley
10	oz	Can tomatoes
1	ts	Rosemary
1	c	Minced black olives
1	ts	Thyme
2	ts	Chili powder
1		Bay leaf
		Salt and pepper to taste
2		Peppercorns
2	c	Yellow cornmeal
1		Garlic clove, minced
1		Egg yolk
1/2	c	Minced shallots

INSTRUCTIONS

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a
large saucepan and add enough water to cover. Bring to a boil and simmer
for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup
liquid. Remove rabbit from bones. Saute the garlic and shallots in small
amount of fat in a skillet until tender, then add the rabbit, corn,
tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.
Combine the cornmeal and egg yolk. Strain the reserved liquid, add to
cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into
a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6
servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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