It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	6	Servings

INGREDIENTS

1		2-lb. broiler/fryer
4 1/2	qt	Water
1	ts	Salt
1/3		Dried Navy (pea) beans
2	lg	Onions; chopped
1	c	Dried kidney beans
1/3	c	Pearl barley
1/4	ts	Dried sweet basil
1/4	ts	Dried thyme
3/4	ts	Black pepper
1	cn	(1-lb) tomatoes
1 1/2	c	Fresh sliced carrots
3/4	c	Celery; chopped
3/4	c	Frozen green peas

INSTRUCTIONS

Place whole chicken, water, salt and navy beans in large pot.  Bring to
boil, cover and simmer 30 minutes. Add onions and kidney beans. Stir.
Replace top and cook 1 hour. Remove chicken. Add barley, basil, thyme,
pepper and tomatoes to pot. Stir, replace top and simmer another hour,
stirring occasionally. While mixture cooks remove meat from chicken
carcass, cutting into large chunks. Add remaining ingredients except
chicken to pot, stir, replace top and simmer 45 minutes more or until
carrots are tender.  Add chicken and allow to heat through. Serve
immediately in large bowls.
MOST OF THE TIME IS
FOR SIMMERING THE POT.
From the <Micro Cookbook Collection of Contemporary Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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