Fried Pasta With Plum Sauce

To properly evaluate the place of good works in the Christian life, we must understand that grace maintains the value of God’s children apart from any merit of their own; but we must also understand that God uses our obedience to promote our good and His glory. By our accomplishments, God works His holy purposes in our lives, provides us with many temporal blessings and, most of all, fulfills our Spirit-instilled longing to honor God with all our heart, soul, mind, and might (cf. Deut. 6:5; Matt. 22:37). While we must be careful not to define blessing only in terms of material possessions or earthly ease, we must also embrace the promise that God “rewards those who earnestly seek Him” (Heb. 11:6).

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Eggs	Dutch	Pasta	4	Servings

INGREDIENTS

3		Ripe purple plums
		quartered/pitted
2	T	Grape jam
2	T	Ketchup
1	T	Brandy
1/4	t	Lemon peel, grated
1		Thin slice fresh ginger root
1		1 lb. bow-tie pasta*
2		Eggs
4	c	Fine fresh bread crumbs

INSTRUCTIONS

Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese
ravioli.  Make sauce. In food processor or electric blender, puree
first 6  ingredients. Set aside.  If using bow-tie pasta, cook as
package label directs. Drain; rinse  with cold water. In large bowl,
beat eggs until frothy. Add cooked  bow-tie pasta or uncooked
refrigerated agnolotti; toss until  thoroughly coated with egg. Drain
off excess egg.  Place bread crumbs in another large bowl; add prepared
pasta. Toss  until thoroughly coated with bread crumbs.  Preheat oven
to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches  salad oil to
375 degrees on deep-fat thermometer. Add 1/4 of prepared  pasta; fry 6
minutes, or until deep golden brown. With slotted spoon,  remove pasta
to paper towel-lined jelly roll pan.  Place fried pasta in oven to keep
warm while frying remaining prepared  pasta, 1/4 at a time. Serve
immediately with plum sauce as an  appetizer. Makes 2 cups sauce, 5
cups pasta.  busted by sooz  Recipe by: Key Gourmet  Posted to
recipelu-digest by James and Susan Kirkland  <kirkland@gj.net> on Mar
10, 1998

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