Name: Rotini with Salmon And Chives
Ingredients: 2 c Rotini (about 1/4 lb.); 1 1/2 c Whipping cream; 1 cn Sockeye salmon, drained; 1/4 c (approx) freshly grated Parmesan cheese; 2 tb Chopped fresh chives or green onion; Salt and freshly ground pepper

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Canadian	Pasta, Seafood	4	Servings

INGREDIENTS

2	c	Rotini (about 1/4 lb.)
1 1/2	c	Whipping cream
1	cn	Sockeye salmon, drained
1/4	c	(approx) freshly grated Parmesan cheese
2	tb	Chopped fresh chives or green onion
		Salt and freshly ground pepper

INSTRUCTIONS

In large pot of boiling salted water, cook rotini according to package
directions or until al dente (tender but firm); drain well.
Meanwhile, in skillet, bring cream to boil; boil for 3 minutes or until
reduced and slightly thickened. Stir in salmon, cheese and drained cooked
pasta; toss lightly.  Sprinkle with chives and season with salt and pepper
to taste.  Pass extra Parmesan separately, if desired. Makes 4 to 6
first-course or 2 or 3 main-course servings. Typed in MMFormat by
cjhartlin@msn.com  Source: Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999

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