Few things should be more encouraging for the believer than the teaching on hell. We know and have embraced a Savior who has rescued us from that terrifying destination. We know this was the primary purpose for Jesus’ coming. We know God in His love and mercy provided a way for forgiveness through the work of His Son. We know Jesus, being God Himself, lived a perfect life and thus qualified to stand in our place as a sinless human. He took our sins upon Himself and faced the wrath of God on the cross that we deserved. He took our hell so we would not have to and gave us His life. Justice for sin was accomplished on Christ. Through His incredible love offering, those who receive Jesus Christ can be forgiven and thus saved, saved from hell and enjoy the promise of everlasting life with Him in heaven.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E *** Karen Adler FNGP13B. (Dow See Mon Pie Quat) Yield: 4 servings
1	lb	Spareribs
2		Garlic cloves; finely minced
2	tb	Salted black beans
1	tb	Ginger;fresh; minced
1	ts	Dark soy sauce
1/2	c	Chicken broth; -=OR=- Chicken broth
1	ts	Cornstarch
2	tb	Sherry
1	tb	Chili oil
		Chinese parsley (cilentro)

INSTRUCTIONS

PREPARATION: Have butcher cut spareribs into 3/4 inch      sections. Trim
off fat. Wash and rinse black beans 2 or 3 times, then mash them with
garlic, ginger and soy sauce. Mix cornstarch with sherry. COOKING: Heat
chili oil in wok and brown spareribs with the black bean mixture for 2
minutes or so. Add chicken broth, cover      and simmer on low heat for 35
minutes. Check every         once in a while to make sure there's liquid in
the         wok. Add more broth if necessary. After 35 minutes of
simmering, there should be about 1/4 cup liquid left       and spareribs
are ready. Add the cornstarch mixture and stir until sauce thickens.
Correct seasonings and serve in small dishes. Garnish with a sprig of
Chinese
p arsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or
skillet. Source: "Dim Sum" by Rhoda     Fong Yee. Formatted for MM by Karen
Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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