Name: Oriental Pork Tortillas
Ingredients: 1/3 c Plum jam; 1 tb Cornstarch; 1/2 ts Ginger; 1/2 ts Dry mustard; 1/4 ts Garlic powder; 2 tb Soy sauce; 2 ts Red wine vinegar; 3/4 lb Boneless butterflied pork chops, (3/4 to 1); 1 ts Oil; 6 c Purchased coleslaw blend; 1 pk 10-inch flour tortilla

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood		Meats, Fish, Poultry	5	Servings

INGREDIENTS

1/3	c	Plum jam
1	tb	Cornstarch
1/2	ts	Ginger
1/2	ts	Dry mustard
1/4	ts	Garlic powder
2	tb	Soy sauce
2	ts	Red wine vinegar
3/4	lb	Boneless butterflied pork chops, (3/4 to 1)
1	ts	Oil
6	c	Purchased coleslaw blend
1	pk	10-inch flour tortilla

INSTRUCTIONS

In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic powder,
soy sauce and vinegar; mix well. Set aside. Meanwhile, slice pork chops in
narrow strips. Heat oil in 12 inch nonstick skillet over medium high heat
until hot. Add pork; cook and stir 4 to 5 minutes or until no longer pink.
Add jam mixture and coleslaw blend; cook and stir until coleslaw is
crisp-tender. Heat tortillas; spoon mixture evenly down center of each warm
tortilla; roll up and serve.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by SilkyKitty
<SilkyKitty@prodigy.net> on Oct 20, 1997

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