I want deliberately to encourage this mighty longing after God. The lack of it has brought us to our present low estate. The stiff and wooden quality about our religious lives is a result of our lack of holy desire. Complacency is a deadly foe of all spiritual growth. Acute desire must be present or there will be no manifestation of Christ to His people. He waits to be wanted. Too bad that with many of us He waits so long, so very long, in vain.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Chinese	Soup	4	Servings

INGREDIENTS

2	tb	Smoked ham
1		Chicken breast
2	ts	Sherry
2		Egg whites
1 1/2	c	Canned creamed corn
6	c	Stock
1	ts	Salt
1	ds	Pepper

INSTRUCTIONS

1. Mince ham. Skin and bone chicken breast; pound meat with mallet or
side of cleaver, then mince fine, removing tendons. Add sherry to chicken
and mix.
2. Beat egg whites until fluffy but not stiff. Fold into chicken
mixture.
3. With egg beater, beat canned corn until creamy. Bring stock to a
boil. Add corn and simmer, covered, 2 minutes.
4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt
and pepper and remove from heat at once. Garnish with minced ham.
VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2
cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt.
Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley
sprigs and 2 tablespoons almonds, toasted and slivered.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Faith without works is empty – and vica versa.”