No evangelical, I think, need hesitate to admit that in his heart of hearts he would like universalism to be true. Who can take pleasure in the thought of people being eternally lost? If you want to see folk damned, there is something wrong with you! Universalism is thus a comfortable doctrine in a way that alternatives are not. But wishful thinking, based on a craving for comfort and a reluctance to believe that some of God’s truth might be tragic, is no sure index of reality.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats		Oriental, Appetizers, Main dish, Pork	4	Servings

INGREDIENTS

3/4	lb	Lean ground pork, or beef
1	tb	Soy sauce
1	tb	Dry sherry
2	ts	Sesame oil
1	ts	Sugar
1	ts	Cornstarch
1/3	c	Chicken broth
2	tb	Soy sauce
2	tb	Dry sherry
1	ts	Sugar
2	lg	Cucumbers
		Cornstarch, for coating
2	ts	Cornstarch mixed with 2 ts water

INSTRUCTIONS

FILLING
SAUCE
OTHER, BUT NECESSARY
Preperation: Combine filling ingredients in a bowl; mix well. Set aside for
30 minutes. Combine sauce ingredients in a bowl and set aside. Peel
cucumbers if desired.  Cut cucumbers crosswise into 1-inch thick sections;
remove center of each section. Spoon about 1 level tablespoon of filling
into each section.  Lightly coat with cornstarch, shaking off excess. Set
aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches 360 to 375 degrees F. Add
cucumber sections, a few at a time, and deep fry for 2 minutes. Lift out
and drain on paper towels.  Cook remaining cucumber. Place fried cucumber
sections in a wide frying pan with a nonstick finish. Pour in sauce and
bring to a boil.  Reduce heat, cover, and simmer for 8 to 10 minutes. Add
corn starch solution and cook, stirring, until sauce boils and thickens.
Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but
also makes a nice hors d'oeuvre for more.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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