Name: Warm Cabbage Salad with Bacon and Roquefort
Ingredients: 4 oz Thick-sliced bacon, cut crosswise into 3/4-inch pieces; Freshly ground black pepper; 1/4 c Dry white wine; 1 sm Shallot, finely minced; 1/4 c Plus; 2 tb Heavy cream; 1 ts Dijon-style mustard; Salt; 3 c Finely sliced green cabbage; 3 c Finely sliced red cabbage; 1 tb White wine vinegar; 1/2 c Crumbled Roquefort

Jesus…declared the divinely ordained obligation of citizens to pay taxes to whatever government is over them. Paying taxes is a legitimate duty of every person, but is specially binding on believers because they are specially bound to God’s Word. Jesus made no qualifying exemptions or exceptions, even under rulers such as the blasphemous, pagan, idolatrous government that in a few days would nail Him to the cross. The government that executed the Son of God was to be paid taxes by God’s people. The state has the divine right to assess taxes that are within its sphere of responsibility and its citizens have the divine obligation to pay them.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

4	oz	Thick-sliced bacon, cut crosswise into 3/4-inch pieces
		Freshly ground black pepper
1/4	c	Dry white wine
1	sm	Shallot, finely minced
1/4	c	Plus
2	tb	Heavy cream
1	ts	Dijon-style mustard
		Salt
3	c	Finely sliced green cabbage
3	c	Finely sliced red cabbage
1	tb	White wine vinegar
1/2	c	Crumbled Roquefort

INSTRUCTIONS

In a large heavy skillet over moderate heat add the bacon pieces,
generously season with ground
pepper and cook until crisp. Transfer the cooked bacon to paper towels to
drain and remove the skillet from the heat.
In a small saucepan combine the wine and shallots and simmer until reduced
to a thick syrup. Whisk in the cream, mustard, salt and pepper and continue
to simmer until thickened slightly.
Heat the skillet with the bacon drippings over moderately high heat and
cook the green cabbage, stirring, until it just begins to wilt, about 1 to
2 minutes. Transfer the wilted cabbage to a bowl and cook the red cabbage
in the remaining drippings in the same manner. Return the wilted green
cabbage to the skillet, add the vinegar and cook, stirring, 1 minute. Stir
in the cream mixture and cook, stirring, until cabbage is crisp-tender.
Serve the cabbage warm topped with the crumbled Roquefort and bacon.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8840 Posted to MC-Recipe Digest V1 #523 by
Angele Freeman <[email protected]> on Mar 19, 1997

A Message from our Provider:

“God is waiting for you”