I believe that those sermons which are fullest of Christ are the most likely to be blessed to the conversion of the hearers. Let your sermons be full of Christ, from beginning to end crammed full of the Gospel. As for myself, brethren, I cannot preach anything else but Christ and His Cross, for I know nothing else, and long ago, like the Apostle Paul, I determined not to know anything else save Jesus Christ and Him crucified. People have often asked me, 'What is the secret of your success?' I always answer that I have no other secret but this, that I have preached the Gospel - not about the Gospel, but the Gospel - the full, free glorious Gospel of the living Christ is the incarnation of the Good News. Preach Jesus Christ, brethren, always and everywhere; and every time you preach be sure to have much of Jesus Christ in the sermon. Whenever I get hold of a text, I say to myself, 'There is a road from here to Jesus Christ, and I mean to keep on His track till I get to Him.' 'Well,' said the young man, 'but suppose you are preaching from a text that says nothing about Christ?' 'Then I will go over hedge and ditch but what I will get at Him.' So must we do, brethren; we must have Christ in all our discourses, whatever else is in or not in them. Those who do not like Jesus Christ must have Him preached to them till they do like Him; for they are the ones who need Him most.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			1	Servings

INGREDIENTS

3/4	c	Butter;, (divided)
1	c	Flour;, (divided)
2	c	Whipping cream
4		Boneless; skinless chicken breasts, (6 ounces each)
1/2	ts	Salt
1/4	ts	Pepper
1	c	Sliced mushrooms
1		Shallot; minced
8	oz	Small shrimp; peeled, deveined
4	oz	Crab meat
1/2	c	Dry white wine

INSTRUCTIONS

In large saucepan, melt 1/4 cup butter and stir in 1/4 cup flour to make a
roux. In another pan, heat cream. Slowly add cream to roux and stir over
medium heat until sauce thickens. Set aside. Pound chicken breasts to
flatten and dredge in 3/4 cup flour that has been seasoned with salt and
pepper. Heat 1/4 cup butter in a 10- to 12-inch skillet, add chicken and
saute until golden brown, about 4 minutes per side. Remove chicken to
serving plate and keep warm in low oven. Melt remaining butter in same
skillet. Add mushrooms and shallot, saute 2 to 3 minutes. Add shrimp and
crab meat. Cook until shrimp is opaque. Add wine, bring to brisk boil. Turn
heat to low, add reserved cream sauce and cook until mixture thickens to
consistency of heavy cream soup. Pour sauce over chicken and serve. Makes 4
servings. Source: Milwaukee Journal
Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998

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