Name: Eggroll Skins
Ingredients: 1 1/2 c Flour; 1/2 ts Salt; 2 Eggs; 1 1/2 c Water

According to the opening chapters of 2 Corinthians we see the progression from trials to the resultant joy. Consider how Paul’s life was filled with hardship: “Affliction” (1:4), “abundant…suffering” (1:5), “burdened excessively, beyond...strength” (1:8), “sentence of death within ourselves” (1:9), “sorrowful” (2:1), “affliction and anguish of heart” (2:4), “afflicted [and] perplexed” (4:8), “persecuted [and] struck down (4:9), “constantly being delivered over to death” (4:11), “beatings...imprisonments...tumults...labors...sleeplessness...hunger” (6:5), “dishonor [and] evil report” (6:8), “dying [and] punished (6:9) and “having nothing (6:10). And that only takes us through chapter 6! And might I add that most if not all of this was related to his faithful service to Christ. So how can you go from this agony to praise to God? Answer: It was Paul knowing that Christians need to “walk by faith [and] not by sight” (5:7). And it’s this faith that recalls that every promise of God is fulfilled to us in Christ (1:20). We know we are “established…and anointed…in Christ” (1:21). We are “sealed” and given “the [Holy] Spirit in our hearts as a pledge” (1:22). We are “reconciled to God” (5:20). As a result of these truths, we “do not lose heart” (4:1) because we are [controlled by] the love of Christ” (5:14)and through our trials we are learning in those trials to “trust [more]...in God who raises the dead” (1:9). So therefore while we are “sorrowful” as a result of trials, we are because of God's promises 'always rejoicing' (6:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	12	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	ts	Salt
2		Eggs
1 1/2	c	Water

INSTRUCTIONS

1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth
batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet,
tilting or rotating the pan so that the batter spreads thinly and evenly
over the entire surface. (Pour any excess batter back into bowl at once to
make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick
it up (do not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet
each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour
and salt.
NOTE: See "Information: Eggrolls" for a list of fillings and other
information.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”