Name: Oyster-Artichoke Soup
Ingredients: 1/2 Stick margarine or butter; 1 bn Green onions; chopped; 1 Clove garlic; chopped; 1 cn Artichoke hearts, drained; cut into bite-sized; 1 cn Chicken broth (large); 3 tb Flour; 1 10-oz jar of oysters; Cayenne pepper; Worcestershire sauce; Salt

The government is called by God to punish evil, protect the innocent and reward good. But we all know there have been many regimes throughout history that have done just the opposite. They have punished good, hurt the innocent and rewarded evil. What God intended for good actually becomes the enemy of the people and often the church. Jesus in speaking of world leaders in the finals days said, “Then they will deliver you to tribulation, and will kill you, and you will be hated by all nations because of My name” (Matt. 24:9). So is the institution of government bad? How do we view bad governments? This is a dilemma. The great theologian Augustine said that government is a necessary evil and that it is necessary because of evil. And most theologians in the history of the church have said that human evil is the reason even corrupt government is better than no government at all. Because it is run by sinful man, government will never ultimately be what God commands. Even the Kings in Israel and Judah barely got it right. However, because we are sinful, if government was removed there would be little restraining us from total anarchy. James Madison put it this way, “If men were angels there would be no need for government.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats		Soups, Seafood, Vegetables	4	Servings

INGREDIENTS

1/2		Stick margarine or butter
1	bn	Green onions; chopped
1		Clove garlic; chopped
1	cn	Artichoke hearts, drained; cut into bite-sized
1	cn	Chicken broth (large)
3	tb	Flour
1		10-oz jar of oysters
		Cayenne pepper
		Worcestershire sauce
		Salt

INSTRUCTIONS

Melt butter and saute green onions and garlic until soft. Add artichokes,
sprinkled with flour, and stir to coat well. DO NOT BROWN.
Add chicken stock; let it simmer for 15 minutes.
Drain oysters, reserving the liquid, and checking for shell bits and sand.
Add oysters and their liquid to the soup.
Season to taste, using cayenne pepper, Worcestershire, and salt. Simmer for
another 10-15 minutes.
Can be chilled and kept overnight (in fact, the flavors improve) and then
heated before serving.
Posted on GEnie by C.BALLOU1 [Claudia] on 06/12/93. Formatted for MM by
Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy)
Posted to EAT-L Digest 14 October 96
Date:    Tue, 15 Oct 1996 10:31:55 -0500
From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”