Note what Christ taught about the inspiration of the Old Testament: 1. Its entirety; the whole of the Bible is inspired (Matt. 4:4; 5:17-18). In Matthew 4:4, Jesus responded to Satan’s temptation by affirming verbal plenary inspiration when He said, man is to live by every word (plenary) that proceeds out of the mouth of God (inspiration). In Matthew 5:17-18, Christ promised that the entire Old Testament, the Law and the Prophets, would be fulfilled, not abolished. In fact, He declared that not even the smallest Hebrew letter, the yodh, which looks like an apostrophe (‘), or stroke of a letter, a small distinguishing extension or protrusion of several Hebrews letters (cf. the extension on the letter R with it absence on the letter P), would pass away until all is fulfilled. Christ’s point is that it is all inspired and true and will be fulfilled. 2. Its historicity; He spoke of the Old Testament in terms of actual history. Adam and Eve were two human beings, created by God in the beginning, who lived and acted in certain ways (Matt. 19:3-5; Mark 10:6-8). He spoke of Jonah and his experience in the belly of the great fish as an historical event (Matt. 12:40). He also verified the events of the flood in Noah’s day along with the ark (Matt. 24:38-39; Luke 17:26-27). He verified God’s destruction of Sodom and the historicity of Lot and his wife (Matt. 10:15; Luke 17:28-29). These are only a few illustrations; many others exist. 3. Its reliability; because it is God’s word, the Scripture must be fulfilled (Matt. 26:54). 4. Its sufficiency; it is sufficient to witness to the truth of God and His salvation (Luke 16:31). 5. Its indestructibility; heaven and earth will not pass away until it is all fulfilled. Nothing can stop its fulfillment (Matt. 5:17-18). 6. Its unity; the whole of the Bible speaks and witnesses to the person and work of Christ (Luke 24:27, 44). 7. Its inerrancy; men are often in error, but the Bible is not; it is truth (Matt. 22:29; John 17:17). 8. Its infallibility; the Bible cannot be broken, it always stands the test (John 10:35).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Thai	Thai, Salads	4	Servings

INGREDIENTS

		Stephen Ceideburg
1/4	c	Large dried shrimp
2	oz	Mung bean thread noodles
4		Or 5 medium raw prawns, shelled, deveined
3	tb	Fresh lime juice
2 1/2	tb	Fish sauce
3/4	ts	Sugar
1		Or 2 medium button mushrooms, thinly sliced
1		Celery stalk, thinly sliced at an angle
1		Green onion, sliced into 1 1/2-inch lengths
1	tb	Coarsely chopped coriander leaves
		Red lettuce, washed and drained

INSTRUCTIONS

This salad is very easy to make, and combines the
sour, sweet and salty flavors typical of Thai cuisine.
From "Thai Cooking From the Siam Cuisine Restaurant"
(North Atlantic Books, 1989).
Pound dried shrimp in a mortar to flatten them into
soft, crumbly pieces. (They should still be in
relatively whole pieces.) Set aside.
Soak the mung bean thread noodle in water for 1 hour,
until soft. Using a strainer to hold the noodles, dip
them into boiling for 1 second. Remove and immediately
dip into ice water to stop the cooking. Drain well and
set aside.
Using a strainer to hold the prawns, boil for 6
seconds until they turn pink. Drain well.
Combine prawns and lime juice in a medium bowl; let
stand 1 minute. Add the dried shrimp, noodles, fish
sauce, sugar, mush- rooms rooms, celery, green onions
and coriander leaves.
Arrange the salad on a bed of lettuce and serve
immediately. PER SERVING: 105 calories, 5 g protein,
15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912
carbohydrate, 1 g fiber.
From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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