Name: Sweet and Sour Salmon (Aka Pickled Salmon)
Ingredients: 4 sl Salmon steak (or baby salmon steaks, or salmon trout steaks); 1 md Onion, sliced; 1 ts (or less) salt; 3 Bay leaves; 1 Box (1 oz.) raisins; 1/2 c Sugar; 1/2 c Vinegar

Forbearance doesn't mean we tuck sin away for another time. It is not a variation of patience nor is it some Christianized, external “niceness” where you pretend nothing bothers you. It's not even a kind of ignoring the sin, in the sense of refusing to acknowledge it. In forbearance we know (or at least suspect) we have been sinned against, but we actually make a choice to overlook the offense and wipe the slate clean, extending a heart attitude of forgiveness, and treating the (apparent) sin as if it never happened. Proverbs 19:11 tells us it is a “glory to overlook an offense.” Forbearance is preemptive forgiveness, freely and genuinely bestowed.

Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
	Jewish		4	– 8

INGREDIENTS

4	sl	Salmon steak (or baby salmon steaks, or salmon trout steaks)
1	md	Onion, sliced
1	ts	(or less) salt
3		Bay leaves
1		Box (1 oz.) raisins
1/2	c	Sugar
1/2	c	Vinegar

INSTRUCTIONS

Place all ingredients in a saucepot. Cover with water. Bring to a boil.
Cover, and cook for 1/2 hour on a small flame. Chill, and enjoy. PS - This
also freezes well, but as with all fish dishes, not for too long! It can
(and should) be made at least one day in advance, and will last for about 5
days in the fridge.
Posted to JEWISH-FOOD digest V97 #037
From: Unkap@aol.com
Date: Tue, 24 Sep 1996 23:31:38 -0400

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”