Vegetable Medley (aries)

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Odia	Lowfat, Zodiac	4	Servings

INGREDIENTS

1/2	c	Fresh orange juice, or
		low-sodium chicken broth
1	t	Cornstarch
2	t	Honey
2	t	Soy sauce, low sodium
		Tamari
2	t	Rice vinegar, or white wine
		vinegar
1/4	t	Hot sauce, red pepper
1	t	Olive oil
1	t	Sesame oil
2	c	Thinly sliced carrots
		diagonal
1		8-ounce red bell pepper
		1/4"-strips
1		Yellow onion, see detail
8	oz	Chinese cabbage, Napa
		chiffonade
4	oz	Snow peas, or
		Sugar snap peas, wash and
		trim
		Sesame seeds, optional

INSTRUCTIONS

PREPARATION -Chiffonade: take about 8 large leaves of cabbage; wash
them, dry, halve them lengthwise and slice 1/2-inch thick ribbons.
~Onion: peeled, ends removed, thinly sliced (2 cups).  In a small bowl,
stir together the orange juice and cornstarch until  blended. Add the
honey, soy sauce, vinegar and red pepper sauce,  stirring to combine.
In a large wok or 12-inch nonstick skillet, heat the olive and sesame
seed oils over moderately high heat until hot but not smoking. Add  the
carrots, sweet red pepper and onion. Stir-fry for 8 minutes. Add  the
cabbage and snow peas and stir-fry for 2 minutes.  Stir in the orange
juice mixture and cook for 1 minute, or until the  sauce boils and
thickens. Stir in the sesame seeds if desired. Serve  with grilled
poultry, fish, vegetables or brown rice. Serves 4.  ~Dennis Fairchild,
astrologer  Published by Ann Burger, Food Editor, Post and Courier,
Charleston,  SC and edited for MasterCook by patH
(phannema@wizard.ucr.edu) on Apr  23, 97. MC Estimates 102 cals, 2.7 g
fat. 22.3% CFF  Recipe by: Dennis Fairchild, astrologer Posted to
Digest  eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23,
1997

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 770 Calories From Fat: 514 Total Fat: 57g Cholesterol: 159mg Sodium: 873.3mg Potassium: 861.8mg Carbohydrates: 16.3g Fiber: 2.8g Sugar: 10.3g Protein: 45.5g