Name: Bean Curd Casserole
Ingredients: 4 Shiitake mushrooms; dried; 1 pk (10-oz) bean curd or tofu; 4 oz Shrimp; shelled & deveined; 1 ts Sherry; 1 ts Cornstarch (optional; save 1 gr. carb); 5 c Chicken stock; 1/2 c Cooked chicken breast; sliced; Salt

Insights from 1 Corinthians 11:23-34: 1. The Lord's Supper is primarily designed to elicit or to stimulate in our hearts remembrance of the person and work of Jesus. 2. This remembrance is commanded. Participation at the Lord’s Table is not an option. 3. This remembrance entails the use of tangible elements. It isn’t enough simply to say, “Remember!” The elements of bread and wine are given to stir our minds and hearts. 4. It is a personal remembrance. We are to remember Jesus. The focus isn't any longer on the Jewish Passover or the night of his betrayal or anything else. The focus is Jesus. 5. In this remembering there is also confession. In partaking of the elements we declare: “Christ gave his body and blood for me. He died for me.” 6. In this remembering we also proclaim the Lord’s death till he comes. This, then, is not merely an ordinance that looks to the past. It is an ordinance of hope that points to the future. 7. To partake of the Lord’s Table in an unworthy manner (v. 27) is to take it without regard to its true worth, not yours. To partake unworthily is to come complacently, light-heartedly, giving no thought to that which the elements signify.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Chinese	Vegetable	4	Servings

INGREDIENTS

4		Shiitake mushrooms; dried
1	pk	(10-oz) bean curd or tofu
4	oz	Shrimp; shelled & deveined
1	ts	Sherry
1	ts	Cornstarch (optional; save 1 gr. carb)
5	c	Chicken stock
1/2	c	Cooked chicken breast; sliced
		Salt

INSTRUCTIONS

From: "sharon@sols.com" <sharon@sols.com>
Date: Thu, 25 Apr 1996 18:58:13 -0600
Recipe By : adapted from Madame Wong's Long-Life Chinese Cookbook
Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems,
and cut into quarters. Cut tofu into 1/2 inch squares.
Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl
with sherry and cornstarch. Set aside.
Pour stock into casserol dish (large pot). Add mushrooms, tofu, and bamboo
shoots. Bring to boil. *Simmer* 30 minutes
Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season
with salt to taste.
Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium
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