Trote Involtini (gold Medal-1990)

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	Cajun	Fish, Seafood	10	Servings

INGREDIENTS

1/2	lb	Crawfish tails
1/2	lb	Jumbo lump crabmeat
1/2	gl	Oyster
1/4	c	Green onion
1/2	c	White wine
1	c	Parmesan cheese
3	T	Crushed garlic, divided
		Juice of 3 lemons
		Divided
1	T	Crushed oregano
1	c	Breadcrumbs
1	c	Bechamel cream
1	T	Salt
1	T	Pepper
10		8 ounce
1/2	c	Cracked black peppercorns
2	T	Olive oil
1	c	Butter
1	T	Parsley
1/4	c	Water
		Deboned rainbow trout

INSTRUCTIONS

Place crawfish, crabmeat, oysters, green onions, and wine in pot;
bring to boil.  Cook for 3 minutes; starin and cool.  Once cooled,
place in bowl with parmesan cheese, 2 tablespoons garlic, juice of 2
lemons, oregano, breadcrumbs, bechamel cream, salt, and pepper.  Mix
well. Stuff cavity of fish, and sew shut.  Sprinkle peppercorn on
fish.  Heat olive oil in skillet until oil begins to smoke  Place  fish
in skillet, and cook 6-8 minutes on each side.  Remove fish, and
discard excess oil. Place butter, juice from 1 lemon, 1 tablespoon
garlic, a pinch of salt and pepper, parsley and water in same  skillet.
Let mixture reduce then pour over fish. Source: Cajun  Revalations
Chef: Brian J. Blanchard.  Recipe By     : Rhonda Guilbeaux  From:
Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13  Pst
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 409 Calories From Fat: 222 Total Fat: 25.2g Cholesterol: 57.6mg Sodium: 7233.2mg Potassium: 214.1mg Carbohydrates: 36g Fiber: 1.7g Sugar: 1.2g Protein: 9g