Poached Cod – We Love God!

Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

16		Dry white wine
3 1/2	pt	Of water
7	oz	Carrots, peeled and roughly
		diced
4	oz	White of leek, roughly diced
4	oz	Onions, roughly diced
2	oz	Celery, roughly diced
1		Clove garlic, unpeeled
5		Sprigs parsley
1		Sprig thyme
1/2		Bay leaf
5		White peppercorns, crushed
3		Coriander seeds
6	oz	Potato, 1 medium cut in
		large cubes
5	oz	Chicken stock, hot
2	T	Chives, sliced
		Salt and pepper to taste

INSTRUCTIONS

DINING AROUND, SHOW #DI1153  (Courtesy of Chef Handke of Handke
Restaurant)  In a large saucepan, bring the white wine and the water to
a boil.  Add the remaining ingredients, except for the salt, and allow
to  simmer for 10 minutes. Season with salt and then strain through a
fine sieve. Poach cod in liquid. Bring to a boil, not higher than 140
degrees for 10 minutes. Place on top of Potatoes. Yield 4 1/4 pints.
Chive potato sauce: Boil the potato in lightly salted water until
done. Strain and place potato in food processor. Add the hot stock in
two additions. make sure to puree completely before adding second
addition. Do not over mix. Add chives, salt and pepper to taste.
Posted to Digest eat-lf.v096.n238  From: "Tina D. Bell"
<tdbell@altair.csustan.edu>  Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 327 Calories From Fat: 24 Total Fat: 2.6g Cholesterol: 4.3mg Sodium: 450.8mg Potassium: 1866.1mg Carbohydrates: 67.9g Fiber: 12.6g Sugar: 19g Protein: 11g