What! speak coldly for God, and for men’s salvation Can we believe that our people must be converted or condemned, and yet speak in a drowsy tone? In the name of God, brethren, labor to awaken your own hearts, before you go to the pulpit, that you may be fit to awaken the hearts of sinners. Remember they must be awakened or damned, and that a sleepy preacher will hardly awaken drowsy sinners. Though you give the holy things of God the highest praises in words, yet, if you do it coldly, you will seem by your manner to unsay what you said in the matter... It is only here and there, even among good ministers, that we find one who has an earnest, persuasive, powerful way of speaking, that the people can feel him preach when they hear him.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		10	Servings

INGREDIENTS

4		Chickens, in pieces
1		Head garlic, pureed (really)
1/4	c	Dried oregano (really)
1/2	c	Red wine vinegar
1/2	c	Olive oil
1	c	Pitted prunes
1/2	c	Pitted olives
1/2	c	Capers
6		Bay leaves
1	c	Brown sugar
1	c	White wine
1/4	c	Chopped Italian parsley or cilantro (fresh)

INSTRUCTIONS

Source: The Silver Palate Cookbook (1979)
Method: Combine everything except the last three ingredients and
refrigerate overnight. (This is critical -- the marinating transform the
disk.)
Preheat oven to 350.  Arrange chicken pieces in single layer in baking
pan(s) and spoon marinade on top.  Sprink with brown sugar and pour wine
around.
Bake 50-60 minutes, basting periodically.
Serve chicken, prunes, olives and capers sprinkled with parsley or cilantro
and pass pan juices in a sauceboat.  I like this particularly well with
couscous, but rice or just bread will do.
Serving notes:  I prefer this the second day.  It reheats extremely well
and can also be frozen and reheated.  It can also be served cool (as for a
picnic).  It is my favorite dish for family gatherings of twenty or more. I
have even persuaded extremely picky children to try this and proclaim it OK
(high praise, as you may know) notwithstanding their aversion to various
ingredients.  Grown-ups too.
Posted to JEWISH-FOOD digest V96 #67
Date: Tue, 29 Oct 1996 22:58:36 -0600 (CST)
From: Lori Fox <lef@ogc.wustl.edu>

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