Biblical church discipline is simple obedience to God and a simple confession that we need help. We cannot live the Christian life alone. Our purpose in church discipline is positive for the individual disciplined, for other Christians as they see the real danger of sin, for the health of the church as a whole, and for the corporate witness of the church to those outside. Most of all, our holiness is to reflect the holiness of God. It should mean something to be a member of the church, not for our pride’s sake but for God’s name’s sake. Biblical church discipline is a mark of a healthy church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Chinese, Chicken, Appetizers	8	Servings

INGREDIENTS

1		Whole large chicken breast, skinned, halved and boned
1	tb	Cooking oil
1		Clove garlic, minced
16	oz	Can bean sprouts, drained, (or fresh, rinsed and
		Patted dry)
1/2	c	Chopped celery in small pieces
2	tb	Soy sauce
2	ts	Cornstarch
1/2	ts	Five spice powder
8		Egg roll skins or packaged egg roll skins
		Cooking oil for deep-frying
1/2	c	Plum preserves
1	tb	Vinegar
1	tb	Soy sauce
1/8	ts	Garlic powder
1/8	ts	Ground ginger
1	ds	Ground red pepper

INSTRUCTIONS

PLUM SAUCE
For filling, chop chicken.  Preheat a large skillet or wok over high heat;
add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2
minutes.  Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the
cornstarch in with the soy sauce, add the five spice powder. Add to the
chicken mixture and cook until thickened. Cool to room temperature. Place
an egg roll skin with one point toward you. Spoon 1/4 cup filling
diagonally across and just below center of skin. Fold the bottom point of
skin over the filling; tuck point under filling. Fold side corners over,
forming an envelope shape. Roll up toward remaining corner; moisten point
and press firmly to seal. Repeat with the remaining skins and filling. Fry
egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till
golden brown.  Drain on paper towelling. Serve warm with plum Sauce.
Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring
mixture to boiling, stirring constantly. Remove from heat; cool.
Refrigerate in covered container overnight to blend seasonings.
Origin:  Better Homes and Gardens Pasta Book
Shared by: Sharon Stevens Oct/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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