Those in the world do not respond well to pain. They fear it, despise it and run from it. They struggle with why God would allow suffering. They see no purpose in it. They make themselves out to be a victim and with bitter hearts blame the world for their misfortunes. They fret, overreact, whine, and complain. They throw massive pity-parties. They lose peace and joy and move further away from God. On the other hand, Christians know from the Bible and experience that God sovereignly permits suffering to enter our lives. We trust His goodness and wisdom and remain under the trial until it accomplishes God’s designed work in our lives. Since His primary goal is to make us holy, God gets our attention through the trial and then is continually refining our character. We don’t minimize the pain and sorrow, but know deep inside through faith that good will come out of it. We can therefore give thanks for all things and maintain our joy and peace despite apparently unfavorable circumstances. Do you see the diametrically opposed contrast to the world?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Canadian	Poultry, Soups and s	6	Servings

INGREDIENTS

3		Boned and skinned chicken breasts
4		Corn tortillas
2	tb	Vegetable oil
2		Cloves garlic; minced
1		Onion; chopped
1	ts	Ground cumin
1/4	ts	Chili powder
1		Red and green bell peppers; see directions
4		Plum tomatoes; chopped
4	c	Chicken stock
1	c	Corn kernels
1/4	c	Fresh coriander; chopped

INSTRUCTIONS

Cut chicken breasts into diagonal strips; set aside. Cut tortillas into
1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over
medium-high heat; cook tortilla strips, stirring,  for about 2 minutes
until crisp. Remove strips to papers towels to drain. Add remaining oil,
garlic, onion, cumin and chilli powder to pan; cook over medium heat,
stirring occasionally for 3 minutes or until softened. Add chicken and red
and yellow (or green) bell peppers and cook until chicken is golden, about
5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and
simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade
into bowls and top with tortilla strips and coriander.
Serves 6
248 calories and 7.8 grams fat, according to MasterCook.
Recipe By     : Canadian Living 20th Anniversary Cookbook
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 00:10:03 -0800
From: Mary Ash <smile@ridgecrest.ca.us>

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