Name: Cold Shredded Vegetables with Chicken
Ingredients: 2 lg Leeks; 3 Green onions; 2 sm Zucchini; 2 sm Carrots; 2 Long "seedless type" cucumbers; 1 Long white radish; 2 Wood ear black fungus; 1 Egg; 1 tb Peanut oil; 1/2 c Cooked chicken meat; 2 md Tomatoes; 1 ts Juice of ginger root; 1 ts Dry mustard; 2 ts Sugar; 1 1/2 tb Thin soy sauce; 1 1/2 tb Sesame oil; 1 1/2 ts Chinkiang vinegar; 1 tb Freshly squeezed tomato juice

As for the widely reported experiences of seeing light, we should remember that since God is light, it is understandable that Satan duplicates light of his own. We cannot emphasize too strongly that he wishes to disguise himself as an “angel of light” (2 Corinthians 11:14). And of course, many unsuspecting souls simply assume that this “being” who radiates light is kind and benevolent; in an age of “feel good” religion they can’t imagine that it is anyone else but Christ. Although positive near-death experiences are widely reported, I must point out that other research indicates that many have dark and foreboding experiences. In The Edge of Death, by Philip J. Swihart, and Beyond Death’s Door, by Maurice Rawlings, there are accounts of those who tell terrifying stories of the life beyond. Some have seen a lake of fire or abysmal darkness, along with tormented persons – all of whom are awaiting judgment. These reports, the authors contend, are more accurate because they were gained through interviews almost immediately following near-death and resuscitation. These dark experiences, the writers say, are often lost to the memory after a short period of time.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese	Poultry, Vegetables, Chinese	6	Servings

INGREDIENTS

2	lg	Leeks
3		Green onions
2	sm	Zucchini
2	sm	Carrots
2		Long "seedless type" cucumbers
1		Long white radish
2		Wood ear black fungus
1		Egg
1	tb	Peanut oil
1/2	c	Cooked chicken meat
2	md	Tomatoes
1	ts	Juice of ginger root
1	ts	Dry mustard
2	ts	Sugar
1 1/2	tb	Thin soy sauce
1 1/2	tb	Sesame oil
1 1/2	ts	Chinkiang vinegar
1	tb	Freshly squeezed tomato juice

INSTRUCTIONS

           SAUCE:
Prepare Dressing:  In mixing bowl, mix mustard &
sugar; gradually add thin soy sauce, blend to avoid
lumping. Squeeze some peeled ginger root through a
garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set
aside.
Prepare salad:  Wash, then soak, wood ear fungus in 3
cups warm water for 1 hour.  Beat egg; fry very thin
omelet in large skillet greased with peanut oil.  Fry
both sides gently. Set aside to cool.
Trim leeks, green onions, zucchini, carrots & white
radish. Cut ends off cucumber, but don`t peel.  Peel
carrots & radish. Shred vegetables with shredder or
cleaver. Wash tomatoes & cut each into eighths. Shred
chicken with fingers.  Thinly slice omelet into
strips. Pour boiling water over fungus & drain.  Cut
out hard center & cut floppy ears into thin strips.
Finish:  Layer shredded vegetables in center of
serving plate, mounding slightly as you build layers
of cucumber, carrot, chicken, fungus, zucchini, egg,
leeks, radish, green onion & so on, ending with
cucumber. Arrange tomatoe wedge around outer edge.
Working from center of vegetable mound, arrange egg
strips like spokes of a wheel. Add dressing and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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