And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Spanish	Poultry	4	Servings

INGREDIENTS

4	tb	Vegetable oil
1		Frying chicken (I used a 4.5 pound bird); cut into pieces
1	sm	Onion; chopped
3		Cloves garlic; finely chopped
1	tb	Flour
1/4	c	Dry white wine (or water)
1/2	c	Chicken broth
1/2	cn	(14-oz) diced tomatoes; drained (reserve other half)
		Salt and pepper to taste
1/2	cn	Reserved diced tomatoes
		Parsley or cilantro; chopped

INSTRUCTIONS

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone!  Here's what I made for Sunday night dinner.  We can't get
enough chicken at our house!!
In a skillet heat the oil, and brown the chicken.  Remove to a platter and
keep warm.  To the skillet add the onions and garlic, cooking over medium
heat, stirring occasionally, 3-4 minutes.  Add the flour, wine and chicken
broth, stirring with a wire whisk and cook until the mixture is thickened.
Add the 1/2 can of tomatoes and the salt and pepper.  Return the chicken to
the skillet, cover and simmer til tender, about 30 minutes.  Remove the
chicken from the skillet and transfer to a platter and keep warm.  To the
skillet add the reserved tomatoes and simmer for 15 minutes.  Add the
cilantro or parsley and simmer another minute longer. Pour over the chicken
and serve.
This recipe was given to me by a woman from Spain, hence "spanish" chicken.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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