Memories & Recipes
Pastors can help bring you closer to Christ
Two different shrimp recipes

Cindy Garrick

T h r o u g h the years my pastors have meant so much to me, though I p r o b a b l y never told them enough. My relationship with Christ has been private, b e t w e e n Jesus and me. But each one of my pastors has drawn me closer to Him in some way. Rightfully so, because that is their job!

God chooses to speak to His people through His preachers. I really don't understand why more people don't go to church just to see what the preacher is saying that week. If they really believed that their preacher was a God called preacher, they would surely wear out a path to the door on Sundays.

I've been blessed to have many preachers in my life. I would say almost all of them have delivered a message to me from God at some point in their ministry to me. And that is quite an accomplishment according to Dean. Just the fact that I'd take time to listen is something, he says.

My current pastor, Harvey Hutto, makes me want to wear out a path to the door. I feel that God is sending me a message every Sunday. Brother Harvey never prepares a sermon, but he delivers a message every time I hear him.

Take time out of your life to listen, you'd be amazed at what God is saying to you every day! Mostly how much He loves you.

Now go put a little of that love into these recipes. That is always the secret ingredient!
      Broiled Shrimp
          2 lbs shrimp
          1 T Jamaican
        Tropical sauce
        1/2 c margarine
1/4 tsp salt & red pepper

2 T Worcestershire sauce
        3 T lemon juice

Wash, peel and devein the shrimp. Melt margarine in saucepan. Add lemon juice, Worcestershire sauce, Jamaican sauce and seasonings. Let simmer 5-10 minutes. Pour over raw shrimp in 9X12 baking pan. Place on next to lowest rack in oven. Broil 20 minutes, turning shrimp every 5 minutes. Serve with warm French bread for dunking.
French Fried Shrimp
              1 c flour
                1 egg
1 tsp each, salt & sugar
          1 c ice water
        1 T melted fat
      2 lb large shrimp

Combine all ingredients except shrimp. Beat well, peel raw shrimp, leaving last section and tail intact. Cut slit through center back and remove vein. Dry shrimp thoroughly and dip in batter. Fry in deep hot fat until golden brown. Drain on paper towels. Serve hot with tartar sauce. This recipe is from Charles J. Mittendorf the proprietor of the popular Mittendorf's restaurant in Louisiana.
    Old Fashioned
      Spoon Bread
1 c cornmeal (yellow)
    1/4 c shortening
    2 c boiling water
          1 tsp salt
            1 c milk
      2 eggs, beaten

Pour boiling water over cornmeal, stirring to make smooth. Add shortening and salt. Stir well and let cool slightly. Add milk and eggs. Pour into greased 1 qt casserole and bake at 400 degrees for 35 minutes. Serves 5.

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