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)

Tarnigolet Tsabar (chicken Al A Sabra)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		6	To 8

INGREDIENTS

2		Boiling chickens – 2 1/1 – 3
		lbs. each cut into
		quarters
		Flour
		Salt
		Pepper
		Paprika
1/4	c	Shortening
2	c	Fresh orange juice
1	c	Dry red wine
1/2	c	Olive liquor**
2		Sliced red onions
2	t	Salt
1/4	t	Black pepper
1 1/2	t	Powdered thyme

INSTRUCTIONS

Source: National Council of Jewish Women  ....features chicken which is
the most prevalent and popular meat in  Israel. This "Chicken ala
Sabra" is an original Israeli creation  enriched by the most ingenious
foods of the country: citrus, olives  and onions.  Coat chicken pieces
with mixture of flour, salt, pepper and paprika.  Melt 1/4 cup
shortening in skillet, and lightly brown chicken. Remove  chicken from
skillet and place in large flat casserole. Add to  skillet remaining
ingredients. Simmer 3 minutes. Pour sauce over  chicken. Bake chicken 1
hour at 350*F, basting occasionally with  sauce. Spread 1/2 cup pitted
oil-cured olives over chicken; continue  baking 30 minutes more, or
until tender.  **To make olive liquor; simmer 8 to 10 oil-cured olives
in 3/4 cup  water for 10 minutes; strain and add liquor to sauce for
chicken.  Posted to JEWISH-FOOD digest V97 #026 by alotzkar@direct.ca
(Al) on  Jan 22, 1997.

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 313 Calories From Fat: 83 Total Fat: 9.3g Cholesterol: 4.8mg Sodium: 829mg Potassium: 244.5mg Carbohydrates: 48.9g Fiber: 1.8g Sugar: 7.1g Protein: 6g