Name: Crab Spring Rolls
Ingredients: 2 tb Sugar; 1 c Pink grapefruit juice; 2 tb Fresh lime juice; 1/8 ts Freshly ground pepper; Vegetable cooking spray; 2 c Thinly sliced Bok Choy; 2/3 c Finely chopped green onions; 2 tb Fresh lime juice; 2 ts Minced fresh cilantro; 1/2 ts Minced pickled ginger; 1/8 ts Salt; 1/8 ts Freshly ground pepper; 6 oz Lump crabmeat; shell pieces removed; 8 Egg roll wrappers; 1 Egg white; 2 tb Olive oil; 2 c Gourmet salad greens; 12 Pink grapefruit sections; 2 tb Slivered almonds; toasted

Plural leadership is the norm for every church: “appoint elders in every city as I directed you.” “Elders” is plural and “in every town” is singular. It indicates multiple elders serving each church on Crete (1:5). Each reference to local church elders demonstrates plurality as the New Testament practice (see Acts 14:23; 15:22; 20:17 that show this same pattern of plurality). Paul’s reason for plurality within even small congregations makes sense. It provides accountability, support, and encouragement, increased wisdom, and diversity of gifts to increase ministry effectiveness.

Phil Newton

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Meats, Eggs		Appetizer	4	Servings

INGREDIENTS

2	tb	Sugar
1	c	Pink grapefruit juice
2	tb	Fresh lime juice
1/8	ts	Freshly ground pepper
		Vegetable cooking spray
2	c	Thinly sliced Bok Choy
2/3	c	Finely chopped green onions
2	tb	Fresh lime juice
2	ts	Minced fresh cilantro
1/2	ts	Minced pickled ginger
1/8	ts	Salt
1/8	ts	Freshly ground pepper
6	oz	Lump crabmeat; shell pieces removed
8		Egg roll wrappers
1		Egg white
2	tb	Olive oil
2	c	Gourmet salad greens
12		Pink grapefruit sections
2	tb	Slivered almonds; toasted

INSTRUCTIONS

From: mkeri@cln.etc.bc.ca (Mike Keri)
Date: Wed, 1 May 1996 19:30:42 -0700
Recipe By: Cooking Light, Sept. 1995, page 84
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime
juice (caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy
mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice
through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or
until golden, turning frequently.
Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates;
top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture
over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4
servings.
Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein;
84g Carbohydrate; 35mg Cholesterol; 327mg Sodium
NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's,
Maryland.
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