The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese		4	Servings

INGREDIENTS

2	lb	Skinless, boneless chicken
		Breast halves
2	tb	Cornstarch
2	tb	Sherry
2	tb	Soy sauce
2	tb	Peanut oil
1	lg	Clove garlic, minced
1	tb	Minced fresh ginger
1	ts	Crushed red pepper
		(optional)
8	oz	Fresh or frozen snow peas,
		Cooked
1	cn	(4 ounce) water chestnuts,
		Drained and sliced
1	bn	Green onions, tops only,
		Sliced thin
2	c	Shredded napa (Chinese)
		Cabbage
		Dressing (recipe follows)
2	tb	Chopped peanuts

INSTRUCTIONS

Slice the chicken into 3/4-inch pieces. Whisk together the cornstarch,
sherry and soy sauce and toss with the chicken. Let marinate 20 minutes.
Heat the peanut oil in a wok or heavy skillet to about 350 F. Add the
garlic, ginger and red pepper and stir-fry for 2 minutes. Drain the
chicken, reserving the marinade, and stir-fry just until chicken turns
opaque about 2 minutes. Add the marinade and stir-fry an additional 4
minutes, just until chicken is cooked. Romove from heat, toss with snow
peas, water chestnuts, and green onions, and cool to room temperature. Make
a bed of the shredded cabbage. Mound the chicken mixture on top, drizzle
the dressing over all, and sprinkle with chopped peanuts. Serve at room
temperature. Makes 10 servings.
DRESSING: Blend 3 tablespoons rice or cider vinegar, 1 tablespoon sesame
oil, 1 tablespoon peanut butter and 1 teaspoon dark brown sugar.
Per Serving: Calories 194 Fat 7g Cholesterol 58 mg Sodium 269 mg Percent
calories from fat 32%
KRT Newspapers Dallas Morning News 8/21/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #268 by [email protected] on Oct 11,
1997

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”