Name: Oyster and Artichoke Soup-Gunther Preuss
Ingredients: VAN GEFFEN VGHC42A; 3 tb Butter; 1 sm Clove Garlic; Crushed; 1 md Onion; Chopped; 1/4 c Water; 3 tb Flour; 1 cn Concentrated Chicken Broth; 10-3/4oz or; 3 c Strong Homemade Stock; 1 c Water (Omit if using home-; made stock); 1/8 ts Cayenne Pepper; 1 cn Artichoke Hearts; 14oz; 2 16oz Jars Ooysters; Divided; 1/2 ts Fresh Marjoram; Chopped Fine; 1/4 ts Dried Marjoram; 1 tb Chopped Parsley

Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats		Soups, Seafood, Vegetables	5	Servings

INGREDIENTS

		VAN GEFFEN VGHC42A
3	tb	Butter
1	sm	Clove Garlic; Crushed
1	md	Onion; Chopped
1/4	c	Water
3	tb	Flour
1	cn	Concentrated Chicken Broth; 10-3/4oz or
3	c	Strong Homemade Stock
1	c	Water (Omit if using home-; made stock)
1/8	ts	Cayenne Pepper
1	cn	Artichoke Hearts; 14oz
2		16oz Jars Ooysters; Divided
1/2	ts	Fresh Marjoram; Chopped Fine
1/4	ts	Dried Marjoram
1	tb	Chopped Parsley

INSTRUCTIONS

In a heavy saucepan melt butter.  Add garlic, onion and water; cover and
"sweat" over medium heat until soft. Stir in flour, mix well and cook for 1
to 2 minutes. Add stock and water (or homemade stock) and cayenne pepper,
stirring until mixture has thickened. Drain artichoke hearts and blanch for
2 minutes in boiling water. Refresh in cold water and drain. Remove leaves
from bottoms.  Chop bottoms in medium-size pieces and set aside; add leaves
to stock. Chop half of the oysters and add to stock. Slice remaining
oysters in large pieces and set aside.  Cook soup about 2 minutes, remove
from heat, and puree in blender or food processor. Return to heat. Add
reserved oysters and artichoke pieces, marjoram, and parsley. Heat oysters
about 2 minutes or just until done. Taste to correct seasoning. (Is using
canned broth, the soup should need no salt.) Versailles Restaurant, New
Orleans. Source: Gulf Coast Cooking.
Posted to EAT-L Digest 14 October 96
Date:    Tue, 15 Oct 1996 10:31:55 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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