Chinese Pork And Peppers (burros)

No one who believes in the Bible disputes the fact that election is taught there. It isn’t the reality of election, or even its source, author, time, or goal that has elicited so much venom among professing Christians. It is rather the basis of divine election, that is to say, why and on what grounds some are elected to salvation and life and others are not. There are essentially only three options, the first of which is more pagan than Christian. 1. It has been argued that God elects those who are good. In this view, election is a debt God is obliged to pay, not a gift He graciously bestows. It is on the basis of inherent or self-generated righteousness that God elects men and women. This is the doctrine of Pelagianism, named after the British monk Pelagius who popularized the view in the fifth century. One would be hard-pressed to find an advocate of this perspective within the professing Christian church. 2. Others contend that God elects some who are bad who, notwithstanding their being bad, choose to exercise faith in Jesus Christ. It is on the basis of this foreseen faith that God elects them. This is the doctrine of Arminianism, named after the Dutch theologian James Arminius (1560-1609). It has also been called Wesleyanism because of the influence of John Wesley. 3. There is the view that God elects some who are bad who, because of their being bad, are not of themselves able to exercise faith in Christ. It is on the basis of His own sovereign good pleasure that God elects them. This is the doctrine of Calvinism, named after the French theologian John Calvin (1509-1564).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Meats	2	Servings

INGREDIENTS

		Stephen Ceideburg
12	oz	Whole onion or:
11	oz	Chopped ready-cut onion
2	t	Canola oil
1		Clove garlic
8	oz	Pork tenderloin
16	oz	Whole red, yellow and green
		peppers
4	oz	Whole mushrooms
1	T	Fresh or frozen ginger
1/8	t	To 1/4 ts hot-pepper flakes
3	T	Dry sherry
1	T	Reduced-sodium soy sauce
2	T	Water
1	T	Cornstarch
1/2	c	No-salt-added beef broth
		grams carbohydrate.

INSTRUCTIONS

Chop whole onions and saute in hot oil in a nonstick skillet. Mince
garlic, and add to onion. Trim fat from the tenderloin, and cut the
meat into 2 or 3 inch strips, 1/4 inch wide. Add to pan and cook  until
brown on both sides. Wash, trim, seed and slice whole peppers  into
thin strips, about 1/4 inch wide. Add to pan, and continue  cooking
over medium heat. Wash, trim and slice whole mushrooms, and  grate
ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and  soy sauce
to pan, and cook until mushrooms begin to soften. Stir one  tablespoon
of water into the cornstarch to make a paste; stir in  remaining water,
and mix with beef broth. Add to pan, and cook over  low heat, stirring,
until mixture thickens.  Approximate nutritional analysis per serving:
370 calories, 10 grams  fat, 80 milligrams cholesterol, 350 milligrams
sodium, 30 grams  protein,  Marian Burros writing in the New York
Times, 9/22/93. Courtesy Helen  Fleischer.  Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 456 Calories From Fat: 161 Total Fat: 17.8g Cholesterol: 106.6mg Sodium: 666.4mg Potassium: 1343.9mg Carbohydrates: 27.5g Fiber: 5.7g Sugar: 15.4g Protein: 38.9g