God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Death by crucifixion seems to include all that pain and death can have of the horrible and the ghastly, dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, tetanus, shame, long continuance of torment, horror of anticipation, mortification of open wounds, breathlessness, all intensified just up to the point at which they can be endured at all, but stopping short of the point which would give the sufferer the relief of unconsciousness. The unnatural position made every movement painful, the lacerated veins and crushed tendons throbbed with incessant anguish. The wounds inflamed by exposure gradually gangrened, the arteries especially at the head and stomach became swollen, compressed with surcharged blood while each variety of misery went on gradually increasing. There was added to them the intolerable pang of a burning and raging thirst. All these physical complications cause an internal excitement and anxiety and in all this you couldn't catch your breath.
Unknown Author
Cha Pao Tsu
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Pittsburgh
Meat
6
Servings
INGREDIENTS
1/2
c
Plum sauce (see recipe)
2
lg
Dried Chinese mushrooms
1/2
lb
Ground chuck
Oil for deep-frying
1/4
lb
Uncooked shrimp; minced
1/4
c
Minced water chestnuts
3
Scallions; minced
2
tb
Soy sauce
1
tb
Dry sherry
1
ts
Salt
1/2
ts
Sugar
1
ts
Sesame seed oil
2
ts
Cornstarch;dissolved in
1/4
c
Cold water
30
Wonton wrappers; 3" by 3"
INSTRUCTIONS
Prepare Plum Sauce. Soak mushrooms in hot water 20 minutes, then discard
stems and mince caps. Combine mushrooms, beef, shrimp, water chestnuts,
scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved
cornstarch in mixing bowl and mix well. Cover wonton wrappers with damp
cloth to keep moist. place 1 tsp. filling in center of each wrapper. Fold
edges together to form a pouch and seal by giving a slight pinch at top.
Heat 4" oil to 375F in wok or deep-fryer. Deep fry meat savories over high
heat until golden brown. Drain. Serve with hot Plum Sauce.
ANNA KAO'S
PITTSBURGH ASPINWALL
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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