Peanut Noodles With Turkey Tenders

Many professed Christians – and even many true Christians – hold a false doctrine of assurance. Often it is because the person who witnessed to them told them that all they had to do was make a profession of faith, walk an aisle, raise a hand, say a prayer, and never doubt what the Lord had done in their lives. Perhaps they have been taught that to ever doubt their salvation is to doubt God’s Word and integrity. Unfortunately, many evangelists, pastors, and personal workers attempt to certify a person’s salvation apart from the convicting work of the Holy Spirit and the evidence of fruit with continuance in obedience to the Word (John 8:31). But we have no right to assure a person of something we cannot be certain is true. God’s own Holy Spirit will witness His reality to those who truly belong to Him (Rom. 8:14-16). Peter makes clear that one’s calling and choosing are made secure by increasing qualities of fruitfulness that demonstrate the genuineness of salvation and eliminate stumbling over doubt (2 Pet. 1:3-11). And our Lord teaches that some people appear saved, but are not (Matt. 13: 20-21). Quick and easy assurance can deceive.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Turkey	6	Servings

INGREDIENTS

1		Green onions
1	c	Reduced-sodium chicken broth
3	T	Reduced-sodium soy sauce
1/2	lb	Turkey tenders, cut into 2 x
		1/4 x 1/4-inch strips
1/3	c	Peanut butter
1	T	Chili sauce, or ketchup
2	T	Rice-wine vinegar
2	t	Dark asian sesame oil
2	t	Fresh ginger, grated
1/2	t	Hot-pepper sauce, up to 1
3/4	lb	Linguine
1		Sweet red pepper, thinly
		sliced
1		Yellow pepper, thinly sliced
1/4	c	Chopped fresh cilantro

INSTRUCTIONS

Bring large pot lightly salted water to boiling for pasta. Cut off
white ends of onions; chop; reserve. Slice green tops into 2-inch
slivers; place in large bowl. Combine chicken broth, soy sauce and
chopped white part of green onion in skillet. Bring to simmering. Add
turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey
with slotted spoon to the large bowl. Pour cooking liquids into
blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger
and hot-pepper sauce. Whirl until smooth. Cook linguine in boiling
water for 11 minutes or until firm but tender. Drain; rinse under  cold
running water; drain well. Add to the large bowl along with the  sweet
peppers; toss. (Can be made up to 4 hours ahead up to this  point and
refrigerated.) Add peanut sauce; toss to mix to coat  noodles. Sprinkle
with cilantro. serve cold or at room temperature.  Recipe by: Family
Circle Magazine 8/5/97  Posted to MC-Recipe Digest V1 #944 by "Nitro_II
"  <Nitro_II@classic.msn.com> on Dec 4, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 274 Calories From Fat: 66 Total Fat: 8.1g Cholesterol: 0mg Sodium: 166mg Potassium: 305.1mg Carbohydrates: 42.8g Fiber: 2.3g Sugar: 1.4g Protein: 10.6g