Name: Olive Garden Seafood Torcello
Ingredients: -WALDINE VAN GEFFEN VGHC42A-----; 1 lb Cod fillets; 6 oz Clams; drained -- chopped; 6 oz Langostinos or rock shrimp; Cooked; 6 oz Crabmeat -- pick over; 6 oz Dry radiatore -- spirelli; Or; Pasta -- cooked; BECHAMEL SAUCE; 3 tb Butter or margarine; 3 1/2 tb All-purpose flour; 2 c Whole milk; 1/2 ts Salt; 2 tb Olive oil; 2 ts Garlic -- minced; 1/2 c Straight sherry -- not dry; 1 tb Parsley -- chopped; 2 qt Boiling salted water

The causes of backsliding are many. We have pretended to be living a more devoted life than was actually the case; we neglected to watch unto prayer; we allowed secret sin to eat out the heart of our piety…or we yielded to temptation…or we yielded to the fear of man, and drifted with the multitude to do evil; or we became prosperous, and trusted only in our wealth; or poor, and succumbed to covetousness and the bitterness of despair.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Fish and se, Pasta, Sauces and	4	Servings

INGREDIENTS

		-WALDINE VAN GEFFEN VGHC42A—–
1	lb	Cod fillets
6	oz	Clams; drained — chopped
6	oz	Langostinos or rock shrimp
		Cooked
6	oz	Crabmeat — pick over
6	oz	Dry radiatore — spirelli
		Or
		Pasta — cooked
		BECHAMEL SAUCE
3	tb	Butter or margarine
3 1/2	tb	All-purpose flour
2	c	Whole milk
1/2	ts	Salt
2	tb	Olive oil
2	ts	Garlic — minced
1/2	c	Straight sherry — not dry
1	tb	Parsley — chopped
2	qt	Boiling salted water

INSTRUCTIONS

Preheat the oven to 400~. Line a baking sheet with foil and spray with
cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only
until the cod flakes easily. Remove from the oven immediately to prevent
overcooking. Whel cooled, break the fillets in half, lengthwise, then break
each half into approximately 1" pieces and set aside. SAUCE-In a heavy
non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate
heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the
flour to brown. Add the milk and salt and bring to just below the boiling
point, whisking constantly. Remove from the heat and keep warm (180~). Heat
the olive oil in a saute pan over medium heat until fragrant, then saute
the garlic only until white throughout. Add the sauteed garlic to the warm
bechamel sauce. Add the sherry to the pan in which the garlic was sauteed,
simmer strongly for 1 minute, then add it to the warmed sauce. Add the
cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back
onto low heat for a few minutes, then add the cooked cod, clams,
langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel
sauce and blend all ingredients thoroughly. Serve immediately. Source: The
Olive Garden.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

We may work for Christ from morn till night; we may spend much time in Bible study; we may be most earnest and faithful and “acceptable” in our preaching and in our individual dealing, but none of these things can be truly effective unless we are much in prayer. We shall only be full of good works; and not “bearing fruit in every good work” (Col. 1:10). To be little with God in prayer is to be little for God in service. Much secret prayer means much public power. Yet is it not a fact that whilst our organizing is well nigh perfect, our agonizing in prayer is well nigh lost?

Unknown Author