Name: Pan-Fried Brook Trout with Bacon
Ingredients: 8 Slices of lean bacon; 4 3/4 lb. brook trout,; Cleaned; 1 c Milk; 1 c Crushed Triscuit cracker; Crumbs

Our challenge is to stay up with the time, to serve our generation, yet in no way alter the truths of His Word. Styles and methods change and must be kept up to date. But truth? It is timeless. Not subject to change… We are to be willing to leave the familiar without disturbing the essentials. To minister effectively the church must wake up to what changes…and what doesn't… The church that sits around frowning at the future, doing little more than polishing yesterday's apples, will become a church lacking in relevance and excitement. At the same time, the church that softens its stand theologically and alters Scripture to fit the future's style, will lose its power.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish	4	Servings

INGREDIENTS

8		Slices of lean bacon
4		3/4 lb. brook trout,
		Cleaned
1	c	Milk
1	c	Crushed Triscuit cracker
		Crumbs

INSTRUCTIONS

In a large skillet cook the bacon over moderately low heat, turning it,
until it is just crisp and transfer it to paper towels to drain. Dip the
trout in the mlk and dredge them in the crumbs, packing the crumbs well
onto all sides to form a thick coating.  In the fat remaining in the
skillet saute the trout over moderate heat for 5 to 6 minutes on each side,
or until they are golden brown and just flake when tested, and serve them
with the bacon, crumbled. The Best of Gourmet, 1986 Edition, Conde Nast
Books, Random House, NY.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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