We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

If it were possible for us to "bind" Satan today, we would not need instruction about the various pieces of the armor of God. If Satan could be bound, he would not be capable of attacking us and throwing flaming missiles. In fact, the concept of "binding" Satan can actually be quite a dangerous belief. If we believe that we can "bind" Satan, we will (wrongly) think that he has been incapacitated, and we will be completely unprepared for the enemy's attacks. In addition, if we believe that our prayers can "bind" Satan, we will be far less diligent about "putting on God's armor," and will be defenseless and vulnerable to Satan's attacks. Satan is not bound – and cannot be bound at the present time. Our strategy, then, is to be fully armed to repel his attack. Putting on the armor of God and fighting is the kind of resistance that thwarts the enemy's scheming tactics, and forces Satan to flee.

David Reid

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Rotel Chicken

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Main dish, Casseroles, Chicken	12	Servings

INGREDIENTS

6	c	Chicken; cooked, cubed
1	pk	Vermicelli spaghetti (7 oz)
2	lg	Bell peppers; chopped
2	lb	Onions; chopped
2		Celery stalks; chopped
1	c	Mushrooms;sliced
1/2	c	Butter
2	cn	Rotel tom.; diced (10 oz ea)
2	tb	Worcestershire sauce
1	lb	Cheddar cheese; grated

INSTRUCTIONS

Cook and season chicken.  Save 1-1/2 quarts broth. Cook spaghetti in broth;
drain, but do not rinse.  In dutch oven or heavy pan; saute pepper, onion,
celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes
to let the flavors blend.  Add spaghetti, chicken and cheese. Let simmer
for another 15 or 20 minutes until cheese melts and everything is bubbly.
Note: Flavors blend better if this is prepared a day ahead of time and
refrigerated.
I have also had this made with velveeta, but I MUCH prefer the cheddar
cheese.  Have also seen variations that have english peas. You can really
add more or less of the various vegetables to suit your taste. This
particular version has evolved in our kitchen over the last dozen years. I
also prefer it made with macaroni instead of spaghetti but I've never seen
anyone else make it that way.
Shared by Nancy Coleman Origin Unknown

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