Name: Chinese Kabobs with Plum Sauce
Ingredients: 1 lb Skinless turkey breast; cut into 1-inch cubes; 1 1/2 tb Red wine vinegar; 1 ts Ground ginger; 1 ts Chinese five-spice powder; 3 Green onions; thinly sliced; 4 tb Soy sauce; 1 12-ounce Robertson Damson preserves or plum jelly; 2 ts Granules of chicken bouillon; 1 tb Instant minced onion; 1/3 c Red wine vinegar; 2 ts Soy sauce; 1 ts Ground ginger; 1 ts Chinese five-spice powder

The modern view of separation is an anti-biblical substitution for the biblical requirement of reconciliation or (in some cases) divorce. These two options alone are given by God. Modern separation settles nothing; it amounts to a refusal to face issues and set them to rest. The world may have no way of solving problems – and so opts for an uneasy cease-fire – but the church does, if she will only avail herself of the biblical means.

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese		3	Servings

INGREDIENTS

1	lb	Skinless turkey breast; cut into 1-inch cubes
1 1/2	tb	Red wine vinegar
1	ts	Ground ginger
1	ts	Chinese five-spice powder
3		Green onions; thinly sliced
4	tb	Soy sauce
1		12-ounce Robertson Damson preserves or plum jelly
2	ts	Granules of chicken bouillon
1	tb	Instant minced onion
1/3	c	Red wine vinegar
2	ts	Soy sauce
1	ts	Ground ginger
1	ts	Chinese five-spice powder

INSTRUCTIONS

PLUM SAUCE
From: Penney Wilfort <[email protected]>
Combine all ingredients EXCEPT Plum Sauce in plastic bag, close secfurly.
Prop bag in refrigerator so that all turkey is submerged. Allow to marinate
at least 4 hours in refrigerator. Thread turkey on skewers or put into
kabob baskets and grill over hot coals 3 minutes on each of 4 sides or
until done, brushing with remaining marinade. Serve with Plum Sauce. This
recipe will easily accomidate 2 pounds of turkey without a change in other
ingredients.
Plum Sauce: Melt preserves in small saucepan; add remaining ingredients.
Brint to boil; reduce heat to simmer and cook 15 to 20 minutes or until
slightly thickened. Makes 1 1/2 cups.
Posted to recipelu-digest by [email protected] on Mar 14, 1998

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