Name: Chi Tan T'ang (Chinese Egg-Drop Soup)
Ingredients: 2 Tblesp cornstarch; 6 c Chicken bouillon; 2 Tblesp soy sauce; 3 Tblesp vinegar; 1/4 ts Pepper; 1/2 ts Monosodium glutamate; 1 Scallion, minced; 3 Eggs, beaten

Often our misunderstanding of God's Word is due not to innocent intellectual slips or lack of information, but rather to a deep refusal to submit to God's demands. A person who intends to manage his own affairs, maintain his pride, and secure esteem and glory from his fellow human beings will twist the words of Jesus to support his own self-esteem. The evil of the human heart precedes and gives rise to many of our apparently intellectual misunderstandings of Scripture.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese		1	Servings

INGREDIENTS

2		Tblesp cornstarch
6	c	Chicken bouillon
2		Tblesp soy sauce
3		Tblesp vinegar
1/4	ts	Pepper
1/2	ts	Monosodium glutamate
1		Scallion, minced
3		Eggs, beaten

INSTRUCTIONS

In large saucepan mix cornstarch with small amount of cold bouillon. Add
remaining bouillon and other ingredients except eggs. Bring to boil and
simmer until clear, stirring occasionally. Gradually stir in eggs, season
to taste, and serve at once. Makes about 1 1/2 quarts.
Posted to EAT-L Digest 01 Sep 96
From:    Julie Sterchi <[email protected]>
Date:    Mon, 2 Sep 1996 20:29:56 -0700

A Message from our Provider:

“Don’t put a question mark where God puts a period.”