Name: Barbecued Vietnamese Five-Spice Cornish Game Hens
Ingredients: Stephen Ceideburg; 4 Cornish game hens (14 ounces each); 4 Garlic cloves; 2 Shallots, or 3 green onions, white part only; 1 1/2 tb Sugar; 1/2 ts Salt; 1/4 ts Black pepper; 1/2 ts Five spice powder; 1 1/2 tb Vietnamese fish sauce (nouc mam); 1 1/2 tb Light soy sauce; 1 1/2 tb Dry sherry

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Vietnamese	Vietnamese, Poultry	4	Servings

INGREDIENTS

		Stephen Ceideburg
4		Cornish game hens (14 ounces each)
4		Garlic cloves
2		Shallots, or 3 green onions, white part only
1 1/2	tb	Sugar
1/2	ts	Salt
1/4	ts	Black pepper
1/2	ts	Five spice powder
1 1/2	tb	Vietnamese fish sauce (nouc mam)
1 1/2	tb	Light soy sauce
1 1/2	tb	Dry sherry

INSTRUCTIONS

This aromatic barbecued game hen can be easily served West- ern style with
rice, cole slaw or a green salad. [But it would be better with Thai
cucumber salad or Vietnamese carrot salad. Mmmm... S.C.]
Halve the hens through the breast. Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and sugar.
Add remaining ingredients and mix thoroughly. Pour mixture over hens;
marinate for at least 2 hours or overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for 15
minutes. Turn and barbecue 15 minutes longer or until they are thoroughly
cooked. Serve with Nuoc Cham dipping sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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“Lust and selfishness do not equal love”

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