Name: Smoked Lisa (Mullet) Dip
Ingredients: 1/2 lb Smoked lisa or other smoked fish; 1 c Sour creme; 2 ts Lemon juice; 2 ts Chopped chives; 1 ds Ground cloves; 1 ts Instant minced onions; 1/2 ts Salt; 1/4 ts Dried rosemary; (optional); 6 Peppercorns crushed; Chopped parsley

And I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Seafood	Spanish		1	servings

INGREDIENTS

1/2	lb	Smoked lisa or other smoked fish
1	c	Sour creme
2	ts	Lemon juice
2	ts	Chopped chives
1	ds	Ground cloves
1	ts	Instant minced onions
1/2	ts	Salt
1/4	ts	Dried rosemary; (optional)
6		Peppercorns crushed
		Chopped parsley

INSTRUCTIONS

To Florida Crackers, mullet is an old standby. Some commercial fishermen,
in an attempt to give this common little fish a more exotic status, have
marketed it under it's Spanish name of "Lisa." mullet or Lisa, it's
plentiful and mighty good eating
Recipe By : Ted Dahlen "Smoke Seafood"
Remove skin and bones from fish. Flake. Combine all ingredients except
parsley. Chill at least one hour to blend flavors. Sprinkle dip with
parsley. Serve with chips or crackers. Makes 1-3/4 cups.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04,
1998, converted by MM_Buster v2.0l.

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