Therefore, since salvation is a work of the Lord, I can draw these simple conclusions: First, I must share the Gospel with passion. Yet when it comes to conversion I need to leave the matter in God’s hands because that is a work that only He can accomplish. Second, my responsibility is not to save people, but rather my responsibility is to faithfully share the “good news.” Therefore, I don’t need to resort to gimmicks or manipulation, but rather prayer and trust in God’s sovereignty. It is not the skill of the proclaimer, the packaging of the message or the techniques used to proclaim it, but the unadulterated Word and trust in the Holy Spirit. We need clarity, not cleverness. Third, once I share the faith, I can be at peace regarding the eternal outcome of souls and am I thankful for that!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

4		-(up to)
6		Dried black mushrooms
2	tb	Cloud Ear mushrooms
1		(4-lb) chicken
2	sl	Fresh ginger root (up to)
6		Red dates
8	c	Water
		Sherry

INSTRUCTIONS

1. Separately soak dried black and cloud ear mushrooms.
2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place
in a saucepan. Slice ginger root and add, along with red dates, cold water
and soaked mushrooms.
3. Bring quickly to a boil; then reduce heat, and skim surface to clear.
Simmer, covered, 1 hour.
4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon
sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2
teaspoons gin for each bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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