Name: Potato-Crusted Lobster Cakes
Ingredients: 1/2 lb Fish flesh; (cod, bass, or; ; similar fish); 1/2 ts Salt; 1/4 ts Ground white pepper; 6 oz Heavy cream; 1 tb Dijon mustard; 1 1/2 ts Worcestershire sauce; 1 1/2 ts Hot pepper sauce; 1 1/2 lb Lobster meat; diced and cooked; 6 Idaho potatoes; 2 oz Butter; 1/2 Lemon; juiced; Flour to dredge; 4 oz Vegetable oil

Are you a cynic? Let’s take a moment for a little self-examination. Do you have difficulty seeing people and situations from a positive perspective? Are you quick to point out problems in a situation, but rarely if ever offer solutions? Do you give suggestions without ever offering to help? Do you speak negatively of others behind their backs? Do you find it easy to complain? Are you one that is rarely seen smiling? Are you often compelled to give a critical opinion in your effort to “help?” Do you assume the worst in someone? Do you fear failure? Do you judge others motives? Are you harsh, insensitive or abrasive? Do you delight in airing your own opinion? Do you negate someone’s idea without ever considering it? Do you enjoy passing judgment? Do others have difficulty being in your company and sharing their thoughts with you?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats, Vegetables		Cklive19, Pdate	1	servings

INGREDIENTS

1/2	lb	Fish flesh; (cod, bass, or
		; similar fish)
1/2	ts	Salt
1/4	ts	Ground white pepper
6	oz	Heavy cream
1	tb	Dijon mustard
1 1/2	ts	Worcestershire sauce
1 1/2	ts	Hot pepper sauce
1 1/2	lb	Lobster meat; diced and cooked
6		Idaho potatoes
2	oz	Butter
1/2		Lemon; juiced
		Flour to dredge
4	oz	Vegetable oil

INSTRUCTIONS

In a food processor, puree the fish with salt, pepper, and cream to make a
mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster
meat into the mousse until it is completely mixed. Grate the potatoes and
rinse under cold water until the water is clear. Drain and squeeze dry.
Melt the butter and drizzle over the potatoes. Mix together with lemon
juice.
Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each
portion into a ball. Individually roll each ball in the potatoes and press
into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot;
add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium
and brown cakes on both sides. Drain cakes on paper towels. Serve hot with
roasted vegetable salad.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 3212 Calories (kcal); 230g Total Fat; (63% calories from fat);
148g Protein; 146g Carbohydrate; 1004mg Cholesterol; 4105mg Sodium Food
Exchanges: 9 Grain(Starch); 18 Lean Meat; 0 Vegetable; 0 Fruit; 44
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9361
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”

If you are inclined to be angry at someone in leadership of your church because your child does not have fun in church, then first consider if the source of the problem is in the heart of your child. Please don’t make the criteria for judging the success of a church’s efforts at reaching children and teens the fun-value of the meetings. God did not command the church to provide entertainment for your kids. And if you must speak out about it at all, attempt to increase, rather than to decrease the intensity and effectiveness of prayer and Bible study as a means to reach the hearts of the children. If you chose to do otherwise, you could be working against the Spirit.

Jim Elliff