Name: Dried Jellyfish and Turnips
Ingredients: 1/2 c Dried jellyfish; 2 c Chinese white turnips; 1/2 ts Salt; 1 tb Soy sauce; 1 tb Vinegar; 2 ts Sugar; 3 dr Sesame oil; more or less; Chinese parsley

The contemporary church has been hemorrhaging truth and pumping in self-worship at such a rate that unbelievers, longing to drown their guilt and angst in religious renewal, find churchgoing a welcome and undemanding refuge. And why shouldn’t they? The average fad-soaked postmodern worship service has just enough morality to soothe the secular conscience and enough worldliness to leave superficial Christians feeling right at home.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Appetizer	6	Servings

INGREDIENTS

1/2	c	Dried jellyfish
2	c	Chinese white turnips
1/2	ts	Salt
1	tb	Soy sauce
1	tb	Vinegar
2	ts	Sugar
3	dr	Sesame oil; more or less
		Chinese parsley

INSTRUCTIONS

1. Soak dried jellyfish. Drain and cut in strips about 1-1/2 inches long
and as narrow as possible.
2. Peel and shred turnips. Sprinkle with salt. Let stand 1 hour, then
drain. Place in a serving bowl with jellyfish.
3. Combine soy sauce, vinegar, sugar and sesame oil. Add to bowl and
toss. Serve at once, topped with a sprig or two of Chinese parsley.
VARIATION: At the end of step 2, add 2 tablespoons onion, shredded.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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