I never got away from Jesus, and Him crucified, and I found that when my people were gripped by this great evangelical doctrine of Christ and Him crucified, I had no need to give them instructions about morality. I found that one followed as the sure and inevitable fruit of the other… I find my Indians begin to put on the garments of holiness and their common life begins to be sanctified even in small matters when they are possessed by the doctrine of Christ and Him crucified.

David Brainerd

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Soups, Ceideburg 2	6	Servings

INGREDIENTS

1	lb	Pigs' tails
1	c	Raw Virginia peanuts or blanched almonds
1	sl	Fresh ginger root
1	tb	Choong toy (salted, preserved turnip)
1	ts	Salt
1/2	c	Chopped green onions, with tops

INSTRUCTIONS

Clean and parboil pigs' tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths.  Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.  Add
the green onions just before serving.
Serves 6 to 8.
All these recipes are from "Innards and Other Variety Meats".  Jana
Allen and Margret Gin.  101 Productions.  San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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