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Since no charismatic healer can come up with genuinely verifiable cases of instant healing involving organic disease; since no charismatic healer heals everyone who comes for healing and hundreds go away from their services as sick or crippled as when they came; since no charismatic healer raises the dead; since the Word of God needs no confirmation outside itself and is sufficient to show the way of salvation; since charismatic healings are based on a questionable theology of the atonement and salvation; since charismatic writers and teachers appear to disallow God His own purposes in allowing people to be sick; since charismatic healers seem to need their own special environment; since the evidence they bring forth to prove healings is often weak, unsupported, and over-exaggerated; since charismatics are not know for going into hospitals to heal though there are plenty of faithful people in hospitals; since most instances of healings by charismatics can be explained in ways other than God's unquestioned supernatural intervention; since charismatics get sick and die like everyone else; since so much confusion and contradiction surrounds what is happening - let me ask the return question: How do you explain it? It certainly is not the biblical gift of healing. Healings are occurring today. But the biblical gift of healing is not present.
John MacArthur

    • Chicken Almond Fajitas Salad

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats, Grains, Dairy California Almonds, Main dishes 4 Servings

    INGREDIENTS

    1 tb Vegetable oil
    12 oz Skinless boneless chicken breast halves; cut into 1/2" strips
    2 md Bell peppers; red and/or green, seeded and cut into 1/2" strips
    1 tb Lime juice
    1 ts Chili powder
    Salt and pepper; to taste
    1/3 c Sliced almonds; toasted *
    6 c Shredded iceberg lettuce; lightly packed
    2 md Tomatoes; cut into wedges
    1 sm Red onion; sliced and separated into rings
    1 c Jicama slices OR radish slices
    1 c Prepared tomato salsa
    Lowfat sour cream; optional

    INSTRUCTIONS

    Heat oil in large nonstick skillet over high heat. Add chicken; toss 3
minutes. Add bell peppers to skillet; saute about 7 minutes, tossing often
until peppers are crisp-tender and juices run clear when chicken is pierced
with a knife. Remove from heat; mix in lime juice and chili powder. Season
with salt and pepper. Mix in almonds. To assemble salads, line four serving
plates with lettuce, then top with chicken mixture, dividing equally.
Surround with tomatoes, onion and jicama. Accompany with salsa and sour
cream.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to ensure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION: 283 Calories; 11 g Fat; 72 mg Cholesterol; 368 mg Sodium; 16
g Carbohydrate; 5 g Fiber; 30 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998

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