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

The Apostle [Paul] is asking in Philippians 1 which is most worthwhile for him, to live or to die. Often has that question presented itself to us, and perhaps we like the Apostle, have answered that “we are in a strait.” But I fear we may have used the words in a sense far different from Paul's. When we have wished for death, we meant to say, “I know not which alternative I ought most to dread, the afflictions of life, from which death would release me, or the terrors of death, from which life protects me.” In other words, life and death look to us like two evils of which we know not which is the less. As for the Apostle, they look to him like two immense blessings of which he knows not which is the better (Adolphe Monod).

Other Authors

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”