Tight races are lost when a runner chooses to look over his shoulder. It’s a strong temptation that needs to be resisted. Looking behind in many ways will deter our momentum going forward. The same is true in the spiritual race. We are commanded to “forget what lies behind.” Both our forgiven spiritual failures and successful spiritual efforts will significantly hinder us from “reaching forward to what lies ahead” (Phil 3:13).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Salads, Poultry	6	Servings

INGREDIENTS

1		Cabbage head,red,small
1		Chicken breasts,large,whole
		Salad oil
		Salt
1/2	c	Mayonnaise
3	tb	Milk
1		Zucchini,medium,thin sliced
1		Carrot,shredded,small
1/4	ts	Basil

INSTRUCTIONS

1. Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs
(reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized
pieces.
3. In 12" skillet over medium heat, in 1 tablespoon hot salad oil, cook
sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is
tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil,
cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly
browned and tender, about 3 minutes. With slotted spoon, remove chicken to
bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until
smooth; over low heat, heat through, stirring constantly. Pour mayonnaise
mixture over chicken mixture in bowl. Add zucchini, carrot, and basil;
gently toss to mix well.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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