When the solemn and blessed subject of Divine foreordination is expounded, when God’s eternal choice of certain ones to be conformed to the image of His Son is set forth, the Enemy sends along some man to argue that election is based upon the foreknowledge of God, and this “foreknowledge” is interpreted to mean that God foresaw certain ones would be more pliable than others, that they would respond more readily to the strivings of the Spirit, and that because God knew they would believe, He, accordingly, predestinated them unto salvation. But such a statement is radically wrong. It repudiates the truth of total depravity, for it argues that there is something good in some men It takes away the independency of God, for it makes His decrees rest upon what He discovers in the creature It completely turns things upside down, for in saying God foresaw certain sinners would believe in Christ, and that because of this, He predestinated them unto salvation, is the very reverse of the truth. Scripture affirms that God, in His high sovereignty, singled out certain ones to be recipients of His distinguishing favors (Acts 13:48), and therefore He determined to bestow upon them the gift of faith. False theology makes God’s foreknowledge of our believing the cause of His election to salvation; whereas, God’s election is the cause, and our believing in Christ is the effect.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Poultry, Soups/stews	4	Servings

INGREDIENTS

2	lb	Chicken
3	tb	Sesame oil
6		Slices ginger root
1/2	c	Medium sherry
1/2	ts	Salt
2	c	Warm water
1	ts	Sugar
1/2	c	Button mushrooms, canned
8		Fresh asparagus spears

INSTRUCTIONS

Preparation:  Rinse chicken, remove fat pockets, pat dry, and chop into
bite-size pieces.  NOTE:  if tempted to use breast meat without bones,
please don`t; bones add to body and flavor of soup. Peel and slice ginger
root.  Wash and cut asparagus into 2" sections.
Braising:  Heat wok to medium hot.  Add sesame oil. Start braising chicken
a few pieces at a time when oil begins to smell. Sesame oil will burn at
lower temperature than other cooking oils, so avoid hot wok. After browning
lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar. Turn up heat, bring to boil, then
reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and
asparagus, simmer for another 15 minutes.
Transfer to covered soup tureen (or put plate on top of soup bowl), place
in steamer on low, and hold until ready to serve.
You can make this soup in large sauce pan, if wok is needed for something
else. Submitted By COOK4U@AOL.COM On SAT, 5 AUG 1995 113122 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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