Name: Peg Jenning's Whiskey-Flavored Crab Soup
Ingredients: 1 lb Crab meat; 1/2 c Milk; 2 tb Butter; 3 tb Butter; 3 tb Flour; 2 c Milk; 1 1/2 c Cream, heavy; 4 tb Scotch whiskey

We often hear the 'Savior' characteristics of God stressed – His love, mercy, goodness and so on – but the matter of His lordship is absent. The distortion is particularly clear in evangelism. In modern practice the call to repentance is usually called an 'invitation,' which one can obviously accept or refuse. It is offered politely. Seldom do we hear presented God's sovereign demand to repent or His demand for total submission to the authority of His appointed king, Christ Jesus.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Seafood	4	Servings

INGREDIENTS

1	lb	Crab meat
1/2	c	Milk
2	tb	Butter
3	tb	Butter
3	tb	Flour
2	c	Milk
1 1/2	c	Cream, heavy
4	tb	Scotch whiskey

INSTRUCTIONS

EPICUREAN DELIGHT: BEARD
SOUP
CREAM SAUCE
Heat crabmeat in milk and butter.  Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers.  When it is just at boiling point, stir in
whiskey.  Serve in heated cups with a sprinkling of parsley.
No good cook is above profiting by another's mistakes. When his friend Mrs.
Jennings added a splash of Scotch instead of using sherry in the crab soup
she made for him, Beard didn't object to the flavor but did add her recipe
to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

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