As a philosophical idea, God’s decreeing of a thing has dominance over His seeing a thing beforehand. Even though…the word foreknowledge is more than pre-sight, we nonetheless cannot disregard the verity that God sees all things beforehand. Thus God’s seeing all things has forever been a reality to Him, and God’s determining all things has also been forever. These two have had eternal origins. As long as He has decreed, He has known; and as long as He has known, He has decreed. So, in one sense, we cannot put one philosophical idea ahead of the other in terms of time. Yet we can put one above the other in terms of dominance. If God has seen and determined at the same time, we cannot make His decreeing subservient to His knowing. The reason one is preceding the other in terms of force (not time) is that determination is a willful act of God, whereas seeing is a passive act. God cannot help but see all, but He wills to decree. Therefore what He determines, He sees; and what He sees, is determined. The force of decreeing a thing dominates the seeing.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Chinese	Seafood	8	Servings

INGREDIENTS

1	lb	Shrimp
1/4	lb	Pork
1	tb	Sherry
1	tb	Soy sauce
1	ts	Sugar
1/2	ts	Salt
1	tb	Cornstarch
2	tb	Water
3	tb	Oil
3	tb	Water

INSTRUCTIONS

1. Shell and devein shrimp; mince or grind with pork. Then blend in sherry,
soy sauce, sugar and salt.
2. Blend cornstarch and cold water to a paste. Add to shrimp mixture,
mixing well. Form into walnut size balls; then flatten each slightly.
3. Heat oil. Brown shrimp balls lightly on all sides.
4. Add remaining water and cook, covered, over medium heat, turning several
times, until done (6 to 8 minutes).
NOTE: The pork used should have some fat. VARIATIONS:
1. For the oil, substitute lard.
2. With Chinese cabbage: In step 4, place 1 pound Chinese cabbage stems,
cut in 1-inch sections, at the bottom of the pan with the shrimp balls on
top. Add 1/2 cup water and 1/2 teaspoon salt; then simmer, covered, 15 to
20    minutes.
3. With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in
1-inch slices, at the bottom of the pan with the shrimp balls on top. Add
1/2 cup water and 1 tablespoon soy sauce; then simmer, covered, 10 minutes.
4. With lily buds: In step 4, place 1/2 cup lily buds (soaked) at the
bottom of the pan with the shrimp balls on top. Add 1 cup water and 2
teaspoons soy sauce; then simmer, covered, 20 minutes.
5. With mushrooms: In step 4, add to the shrimp balls 1/2 cup water and
simmer, covered, 10 minutes. Then add 1/2 pound fresh mushrooms, sliced;
and simmer, covered, 3 to 4 minutcs more.
6. With spinach: In step 4, add to the shrimp balls 1/2 cup water and
simmer, covered, 10 minutes. Then add 1 pound whole leaf spinach and 1/2
teaspoon salt; and simmer, covered, 3 minutes more.
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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