Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats		Garlic, Poultry, Main dish	6	Servings

INGREDIENTS

40		Cloves Garlic *
2		Med Onions, Coarsely Chopped
1	c	Fresh Parsley, Chopped
1/2	ts	Allspice
		Salt & Pepper To Taste
1/3	c	Dry White Vermouth
6		Chicken Legs/Thighs **
2	tb	Olive Oil
1	ts	Dried Tarragon, Crumbled
1/4	ts	Cinnamon
1/4	c	Cognac

INSTRUCTIONS

*     Garlic Should be parboiled and peeled.
**    Chicken may be skinned if desired
Preheat oven to 375 degrees F.  Place all the ingredients in a deep, heavy
pot that can be covered.  Combine everything very well with your hands.
Seal the pot very tightly with foil.  Place a cover over the foil.  Pot
must be very well sealed so that no juices or steam can escape.  Bake for
1 1/2 hours.  Do not open the pot during this time.  Serve piping hot,
with good crusty bread for mopping up the juices and garlic.  Open the pot
at the table, so that the diners may get the full benefit of the marvelous
fragrance that explodes out of the vessel.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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