We can distinguish [the] two aspects of our union with Christ this way: Our legal union with Christ entitles us to all that Christ did for us as He acted in our place, as our substitute. Our vital union with Christ is the means by which He works in us by His Holy Spirit. The legal union refers to His objective work outside of us that is credited to us through faith. The vital union refers to His subjective work in us, which is also realized through faith as we rely on His Spirit to work in and through us. Though our union with Christ has two aspects, it is one union. We cannot have legal union without also having vital union. If through faith we lay hold of what Christ did for us, we will also begin to experience His workings in us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Meats, Eggs		Appetizer	4	Servings

INGREDIENTS

2	tb	Sugar
1	c	Pink grapefruit juice
2	tb	Fresh lime juice
1/8	ts	Freshly ground pepper
		Vegetable cooking spray
2	c	Thinly sliced Bok Choy
2/3	c	Finely chopped green onions
2	tb	Fresh lime juice
2	ts	Minced fresh cilantro
1/2	ts	Minced pickled ginger
1/8	ts	Salt
1/8	ts	Freshly ground pepper
6	oz	Lump crabmeat; shell pieces removed
8		Egg roll wrappers
1		Egg white
2	tb	Olive oil
2	c	Gourmet salad greens
12		Pink grapefruit sections
2	tb	Slivered almonds; toasted

INSTRUCTIONS

From: mkeri@cln.etc.bc.ca (Mike Keri)
Date: Wed, 1 May 1996 19:30:42 -0700
Recipe By: Cooking Light, Sept. 1995, page 84
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime
juice (caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy
mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice
through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or
until golden, turning frequently.
Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates;
top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture
over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4
servings.
Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein;
84g Carbohydrate; 35mg Cholesterol; 327mg Sodium
NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's,
Maryland.
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