Name: Shrimp and Artichoke Casserole #1
Ingredients: 1 cn (no. 2) artichoke hearts; 3/4 lb Cooked shrimp; 1/4 lb Fresh or canned mushrooms; 1 1/2 c Cream sauce; 2 tb Butter; 1 tb Worcestershire sauce; 1/4 c Dry sherry; 1/4 c Parmesan cheese; grated; Salt; pepper & paprika to taste

We begin with receiving and then rightly understanding Scripture in our minds. But before we apply the Bible, it must first engage our hearts. Without the mind, biblical application is based on flimsy and deceptive emotions. Yet without the heart, biblical application is based only rote duty and obligation. It’s never hearts informing our minds, but rather minds informing our hearts. Then when we obey, it’s a correct application of Scripture that comes from the affections – loving God with all of our hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casserole	4	Servings

INGREDIENTS

1	cn	(no. 2) artichoke hearts
3/4	lb	Cooked shrimp
1/4	lb	Fresh or canned mushrooms
1 1/2	c	Cream sauce
2	tb	Butter
1	tb	Worcestershire sauce
1/4	c	Dry sherry
1/4	c	Parmesan cheese; grated
		Salt; pepper & paprika to taste

INSTRUCTIONS

Arrange artichoke hearts in a buttered casserole dish; spread shrimp over
artichokes. Slice mushrooms and saut. in butter for six minutes; add to
shrimp. Mix Worcestershire sauce with sherry and cream sauce; pour into
casserole . Sprinkle with cheese and paprika. Bake 30 to 40 minutes in a
375 degree oven. Garnish with parsley when serving.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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