Name: Ginger-Lemon Sauce
Ingredients: 1 Two-inch knob of gingerroot; peeled; 4 ts Freshly-squeezed lemon juice; 4 ts Thai fish sauce; 1 ts Granulated sugar

Surely those who know the great passionate heart of Jehovah must deny their own loves to share in the expression of His. Consider the call from the Throne above, 'Go ye,' and from round about, 'Come over and help us,' and even the call from the damned souls below, 'Send Lazarus to my brothers, that they come not to this place.' Impelled, then, by these voices, I dare not stay home while Quichuas perish. So what if the well-fed church in the homeland needs stirring? They have the Scriptures, Moses, and the Prophets, and a whole lot more. Their condemnation is written on their bank books and in the dust on their Bible covers. American believers have sold their lives to the service of Mammon, and God has His rightful way of dealing with those who succumb to the spirit of Laodicea.

Jim Elliot

CATEGORY	CUISINE	TAG	YIELD
Seafood	Japanese	Taste2	1	servings

INGREDIENTS

1		Two-inch knob of gingerroot; peeled
4	ts	Freshly-squeezed lemon juice
4	ts	Thai fish sauce
1	ts	Granulated sugar

INSTRUCTIONS

Using a Japanese ginger grater or very fine holes on grater, grate ginger
to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger
with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine
strainer and serve with pan-fried scallops. This recipe yields about 1/4
cup sauce.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4621 broadcast 05-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-22-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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