Name: Oyster Stew with Vegetables
Ingredients: 1 pt Oysters; Shucked; 1 c Onion; Chopped, 1 Large; 1 Green Bell Pepper; Chopped,*; 1 Clove Garlic; Minced; 2 tb Margarine Or Butter; 8 oz Tomatoes; Cut Up, 1 can; 2 Potatoes; Peeled, Chopped; 1/2 c Olives; Sliced, **; 2 tb Capers; 1 ts Salt; 1/4 ts Marjoram; Dried, Crushed; 1/8 ts Cinnamon; Ground; Cayenne; Dash Of; 2 ts Vinegar

Do we turn away from [the Lord’s Table] when it is administered? If so, how can we justify our conduct? It will not do to say it is not a necessary ordinance. To say so is to pour contempt on Christ Himself, and declare that we do not obey Him. It will not do to say that we feel unworthy to come to the Lord’s table. To say so is to declare that we are unfit to die, and unprepared to meet God. These are solemn considerations. All non-communicants should ponder them well.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Mexican	Mexican, Main dish, Seafood, Vegetables	4	Servings

INGREDIENTS

1	pt	Oysters; Shucked
1	c	Onion; Chopped, 1 Large
1		Green Bell Pepper; Chopped,*
1		Clove Garlic; Minced
2	tb	Margarine Or Butter
8	oz	Tomatoes; Cut Up, 1 can
2		Potatoes; Peeled, Chopped
1/2	c	Olives; Sliced, **
2	tb	Capers
1	ts	Salt
1/4	ts	Marjoram; Dried, Crushed
1/8	ts	Cinnamon; Ground
		Cayenne; Dash Of
2	ts	Vinegar

INSTRUCTIONS

*     Bell pepper should be of a medium size.
**    Olives should be the green pimento-stuffed.
Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

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