The conception of the Holy Spirit as a divine influence or power that we are somehow to get hold of and use, leads to self-exaltation and self-sufficiency. One who so thinks of the Holy Spirit and who at the same time imagines that he has received the Holy Spirit will almost inevitably be full of spiritual pride and strut about as if he belonged to some superior order of Christians. One frequently hears such persons say, “I am a Holy Ghost man,” or “I am a Holy Ghost woman.” But if we once grasp the thought that the Holy Spirit is a divine Person of infinite majesty and glory and holiness and power, who in marvelous condescension has come into our hearts to make us His abode there and take possession of our lives and make use of them, it will put us in the dust and keep us in the dust. I can think of no thought more humbling or more overwhelming than the thought that a Person of divine majesty and glory dwells in my heart and is ready to use even me.
Buying Guide (serving sizes): =============================
As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average "serving" of chicken for people is:
: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings Handling and Storing Chicken at Home:
=====================================
The United States enjoys the safest, most wholesome supply of fresh
chicken available worldwide. But keep in mind that chicken is an animal
agricultural product and, like all such products, it can carry certain
microorganisms, most of which are harmless. Even if harmful bacteria are
present, the numbers are usually far below levels that would cause human
illness if the product is handled safely and cooked at normal temperatures
until done. Safe handling of chicken, or any perishable product, isn't
difficult. These procedures included:
Don't wait, refrigerate.
------------------------
Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer
storage.
Thaw in refrigerator or microwave - not at room temperature.
Don't leave cooked poultry at room temperature more than 2
hours.
Place leftovers in shallow containers and refrigerate
promptly.
Keep it clean:
--------------
Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.
Cook thoroughly:
----------------
Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts, and
180 degrees for bone-in whole chickens product, OR until juices run
clear.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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