Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats	Japanese	Sauces	6	Servings

INGREDIENTS

		Stephen Ceideburg
1		Egg (see note)
1	tb	Vinegar
1	c	Salad oil
1/3	c	Sour cream
2	tb	Japanese soy sauce
2	tb	Mirin or dry sherry
1/3	c	Beef broth

INSTRUCTIONS

From the "Japanese Country Cookbook, " by Russ Rudsinski.
Combine egg, vinegar and 1/4 cup of the oil in a blender. Process until
creamy. Slowly add remaining oil at high speed until mixture resembles
mayonnaise. Transfer to a bowl and add sour cream, soy sauce, main and
broth.
Place sauce in small individual dishes for each diner.
Editor's note: According to studies, uncooked eggs may not be safe since,
in rare instances, they may carry salmonella. If you are reluctant to eat
raw egg, an egg substitute such as Egg Beaters may be used.
PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7 g
saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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