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Because the Father, the Son, and the Spirit are perfectly united in their essence, the three persons of the Trinity must be perfectly united both (a) in their saving intentions and (b) their saving acts. What the Father wills must be what the Son wills, and what the Son wills must be what the Spirit wills. Those whom the Father intends to save must be the same exact number as those whom the Son intends to save, and those whom the Son intends to save must be the same exact number as those whom the Spirit intends to save. And since Scripture teaches (a) that the Father has chosen to save a particular people and not all without exception, and since it teaches (b) that the Spirit will regenerate that same particular people and not all without exception, it also teaches (c) that the Son has atoned for that same particular people and not all without exception. To say otherwise is to strike at the heart of the unity of the Triune God. It is to undermine the doctrine of the Trinity, the most fundamental doctrine of Christianity. Unity in the Trinity demands a particular redemption.
Mike Riccardi

    • Tame Chicken Curry with Rice-Cilantro

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Meats Menu xref, Poultry, Entree, 2 elf 2 Servings

    INGREDIENTS

    6 oz Skinless boneless chicken breasts (cut into 2 serving pieces)
    1/4 ts Curry powder
    1/4 ts Dry mustard
    1/8 ts Paprika, sweet
    1 tb Light margarine, divided use
    2 tb Slivered almonds
    1 tb White wine
    1/4 c Fat-free chicken broth, canned, low salt
    1/4 ts Cornstarch
    Salt and pepper, to taste
    1 1/2 c Hot cooked rice, mixed with
    Chopped fresh cilantro

    INSTRUCTIONS

    Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF.
Gently flatten chicken where it is thicker than 1/2-inch. Mix the curry
powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken
pieces with this mixture.
Heat a grill skillet (the kind with ridges). Add 1/2 tablespoon of the
margarine to the pan and when the pan is hot, brown the chicken about 4
minutes. Heat second 1/2 tablespoon of margarine in the pan, if necessary,
and brown the other side of the chicken. Remove to platter. Garnish with
Nuts.
Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to
thicken, add water as needed to make a thin sauce. Season with salt and
pepper. Pour sauce over chMenu: tame chicken curry and rice-cilantro: 482
cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23
Dec 96).icken. Serve with the rice (mild jasmine, or long-grain white).
MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50
minutes. Start with the Rice, start the fennel, then the chicken.
Posted to Digest eat-lf.v096.n255
Recipe by: Pat Hanneman / Path in the Kitchen
From: PATh <phannema@wizard.ucr.edu>
Date: Tue, 24 Dec 1996 14:07:16 -0800

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