Pork And Watercress Soup

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Soup	4	Servings

INGREDIENTS

1/4	lb	Lean pork
1/4	c	Celery
2		Scallion stalks
1		Bunch watercress
6	c	Stock, see recipe
1	t	Salt
		minutes. Add water cress, scallions and salt. Simmer

INSTRUCTIONS

Sliver pork, celery and scallions. Cut water cress in 2-inch sections,
discarding tough stems. Bring stock to a boil. Add pork and celery and
simmer, covered, 10 to  uncovered, until water cress turns dark green
(about 3 minutes).  VARlATION: For the pork, substitute ham or chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 187 Calories From Fat: 72 Total Fat: 7.9g Cholesterol: 28.4mg Sodium: 1123.3mg Potassium: 530mg Carbohydrates: 13.6g Fiber: <1g Sugar: 6g Protein: 14.3g