Terrine Of Potatoes And Tuna

Penal substitution does not turn God into a cosmic child abuser. It does not reduce Christ to the passive victim of some divine injustice. It does not pit the Trinity against itself. No, in the God-forsakenness of Christ on the cross, the love of God and the justice of God are revealed on our behalf. United in purpose, Father and Son act in concert to save God’s people. The sinless Son of God bears our sin, and then God pours out the wrath that our sin deserves, and Jesus the Son endures it so that we, who deserve that wrath, might never encounter it. This is the gospel, the good news of the cross, and it calls us to forsake our sin, to turn away from it and embrace Christ, the forsaken one, so that we may not be forsaken.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Dairy			10	Servings

INGREDIENTS

1		4-cup loaf pan or a terrine
		oiled
2 1/4	lb	Russet potatoes, peeled and
		diced into 1-inch cubes
		cups
1	c	Hot milk
1 1/2	t	Salt
		Freshly ground pepper
1		Red bell pepper
2		6 1/4 oz tuna packed in
		water
1	c	Mayonnaise
1	T	Capers

INSTRUCTIONS

6
In a saucepan, cover the potatoes with cold salted water and bring to
a boil. Partially cover and cook for 15 minutes, or until tender.
Drain and mash the potatoes with an old-fashioned masher, ricer, or
through a strainer. Beat in the hot milk. Season with salt and pepper.
Char the red pepper over a burner. Put it in a plastic bag and set
aside to cool. Then peel and cut into 1/4-inch cubes. Set aside.  Drain
the tuna and process for 1 minutes in the food processor.  Combine the
mashed potatoes, tuna, and mayonnaise. Mix thoroughly.  Fold in the red
pepper. Taste and correct seasonings.  Put the mixture in the prepared
mold and refrigerate until cold or  overnight.  Decorate the top with
capers. Serve with more capers, gherkins, and  olives on the side.
NOTE: Try this for summer picnics, informal buffets, lunch,  cocktails,
or as a filling for sandwiches. It's absolutely delicious  and easy to
make! The word terrine applies to both the dish and its  contents. The
terrine is served in the dish, without unmolding. There  are pretty
porcelain, terra cotta, and enameled cast-iron terrrines  on the
market, but it is not necessary to own one to make this  dish--a glass
loaf pan works fine. This terrine is looser in texture  than a country
pate'. It will be easier to scoop out the terrine with  a spoon rather
than trying to cut it in slices.  Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Feb  26, 1998

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 252 Calories From Fat: 85 Total Fat: 9.5g Cholesterol: 22.5mg Sodium: 697.5mg Potassium: 711.2mg Carbohydrates: 29.6g Fiber: 2.7g Sugar: 4.5g Protein: 12g

In books for spiritual edification, much depends upon the manner in which they are read. If taken up carelessly and read in a light mood, they are likely to do little good. The attention will not be fixed, nor the heart engaged, nor the conscience awakened. You must be somewhere alone with God – where you can have leisure and opportunity to commune with your own heart and with Him – where you can pause, reflect, and pray, unobserved by a single fellow-creature – where you can stop, examine, meditate, and it may be, weep. Before you read another chapter, put down the volume, fall upon your knees and agonize in prayer, that the perusal may be blessed to your soul. Take the book with you into your closet. Read it in your most serious hours, in your greatest privacy, and in the most solemn manner.

John Angell James