Mushrooms Stuffed With Crabmeat And Gruyere

First, the seventh-day commemoration in Gen. 2:3 and Israel’s Sabbath ordinance is transferred to the first day of the week because of Christ’s resurrection. Second, Israel’s way of observing the Sabbath, with all its detailed requirements, falls away, and there is a return to the creational mandate. The observance of this mandate is a day of commemoration of God’s creative rest, a celebration that Christ has entered that rest, that believers have begun to enter such rest, and a pointing forward to believers completely entering that rest. Third, Christ’s coming fulfills Israel’s unique Sabbath commandment, since He is Israel’s Messiah, accomplishing Israel’s end-time exodus and representing true Israel and the end-time temple.

G.K. Beale

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood, Meats		Appetizers, Cheese, Fish	4	Servings

INGREDIENTS

1/2	lb	Crabmeat – flaked
5	T	Butter
3	T	Onion – chopped
3	T	Flour
1	c	Milk
1/8	t	Salt
	pn	Cayenne pepper
2	T	Parmesan cheese – grated
2	T	Bread crumbs – dried
1	T	Parsley – chopped
24		Mushrooms – stems removed
2	T	Dry sherry
6	T	Gruyere cheese – grated

INSTRUCTIONS

Preheat oven to 350 degrees.  Carefully pick over the crabmeat to
remove any cartilage and shell  fragments. Melt 3 tablespoons of the
butter in a saute pan. Add the  onions and saute over medium heat until
translucent, about 3 minutes.  Add the floour and cook an additional 3
minutes.  Then add the milk  and cook 5 to 6 minutes more, stirring,
until thick and creamy. Do  not let the mixture scorrch.  Remove from
heat. Add the crabmeat,  salt cayenne pepper, and Parmesan cheese to
the pan and combine well.  Stir in the bread crumbs and parsley. At
this point the mixture  should be as thick as a stuffing. Allow it to
cool to room  temperature. Heat the remaining 2 tablespoons of of
butter in another  saute pan, and saute the mushroom caps until tender,
about 3 minutes.  While the pan is still hot, pour in the sherry and
carefully light it  with a match. Drain the caps and allow them to
cool. Mound 1  tablespoon of the stuffing in each mushroom cap, and
sprinkle them  with the Gruyere cheese. Place caps on a greased baking
sheet and  bake at 350 degrees for 10 minutes, until bubbling. Serve
hot. Serves  4 as an appetizer, and more as an hors d'oeuvre.  Recipe
By     : The Red Lion Inn Cookbook  Posted on rec.food.recipes by
DI2@delphi.com  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

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Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle