Name: Spaghetti and Oysters
Ingredients: 1/4 lb Butter; 1/2 c Parsley; chopped; 1/4 c Flour; 1 c Green onions; chopped; 1 qt Oyster water; 1/2 oz Worcestershire sauce; 1 ts Accent; 2 sm Dozen oysters; Salt & pepper to taste; 1 lb Spaghetti

Our culture has declared war on guilt. The very concept is considered medieval, obsolete, unproductive. People who trouble themselves with feelings of personal guilt are usually referred to therapists, whose task it is to boost their self-image. No one, after all, is supposed to feel guilty. Guilt is not conducive to dignity and self-esteem. Society encourages sin, but it will not tolerate the guilt sin produces. But the answer to dealing with guilt is not to ignore it – that’s the most dangerous thing you can do. Instead, you need to understand that God graciously implanted a powerful ally within you to aid you in the battle against sin. He gave you your conscience, and that gift is the key to bringing you joy and freedom.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood	New Orleans	Seafood	4	Servings

INGREDIENTS

1/4	lb	Butter
1/2	c	Parsley; chopped
1/4	c	Flour
1	c	Green onions; chopped
1	qt	Oyster water
1/2	oz	Worcestershire sauce
1	ts	Accent
2	sm	Dozen oysters
		Salt & pepper to taste
1	lb	Spaghetti

INSTRUCTIONS

Melt butter slowly; blend in flour and cook until foam appears; do not
brown. Meanwhile boil the oysters in 4 cups of oyster water until edges of
oysters curl. (If you do not have enough oyster water to make 1 quart, add
water to it.) Add boiling water from oysters to the flour and stir rapidly
over medium heat. Cook 10 minutes. Add parsley, green onions,
Worcestershire sauce, Accent, salt and pepper. Cook 15 minutes on low heat.
Put spaghetti in boiling water and cook 9 minutes. Drain spaghetti and
divide on to four platters. Drop oysters into the sauce; dish sauce over
spaghetti.
PASCALE'S MANALE RESTAURANT
1838    NAPOLEON AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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