Name: Kim Chee #9
Ingredients: 2 lb Cabbage, chinese; 1 tb Salt; 2 tb Scallion; chopped; 2 ts Garlic clove; mashed; 1 tb Chili Powder; 2 ts Ginger; finely chopped; 1/2 c Soy Sauce, light; 1/2 c Vinegar, wine; 2 ts Sugar, granulated; Oil, sesame

We need to learn how wrong it is to think of prayer as a way of getting something from God. People often think of prayer as a way of talking God into doing what they want Him to do. This is what lies behind 'name it and claim it' Christianity, the idea that I can influence God by offering the right kind of prayer. But that attitude ultimately leads to hell. As C. S. Lewis once observed, 'There are only two kinds of people in the end: those who say to God, ';Thy will be done,' and those to whom God says, in the end, ';Thy will be done.' All that are in Hell, choose it.' Besides, why would anyone want to change God's mind? The Bible says that His will is 'good, pleasing and perfect' (Rom. 12:2). Imagine what a mess our lives would be in if God always did what we wanted Him to do! For unlike God's will, our own wills are evil, displeasing, and imperfect.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Vegetables	1	Servings

INGREDIENTS

2	lb	Cabbage, chinese
1	tb	Salt
2	tb	Scallion; chopped
2	ts	Garlic clove; mashed
1	tb	Chili Powder
2	ts	Ginger; finely chopped
1/2	c	Soy Sauce, light
1/2	c	Vinegar, wine
2	ts	Sugar, granulated
		Oil, sesame

INSTRUCTIONS

Chop the cabbage coarsely and place in a glass dish. Sprinkle with the
salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the
fingers until the cabbage is still softer, then drain off excess liquid and
add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at
least 24 hours before using.  It will keep for up to a week in the
refrigerator. Sprinkle with a few drops of sesame oil before using.
From Asia The Beautiful Cookbook.  Typed by Syd Bigger. Posted by
DonW1948@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 050006
GMT
Posted to MM-Recipes Digest V4 #010
From: roy@indy.net (Roy)
Date: Wed, 8 Jan 1997 12:44:11 -0500

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