God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A person's life is his most precious possession. Consequently, to rob him of it is the greatest sin we can commit against him, while to give one's own life on his behalf is the greatest possible expression of love for him (1 Jn. 3:16). This, then, is the ultimate contrast: Cain's hatred issued in murder, Christ's love (issued) in self-sacrifice.
Men look upon it as an easy task and as that which will be carried on with a little diligence and ordinary attendance. But do we think it is for nothing that the Holy Spirit expresses the duty of opposing sin and weakening its power by mortification, killing or putting to death? Is there not something special in this, beyond any other act or duty of our lives?... Everything will do its utmost to preserve its life and being. So will sin too; and if it is not constantly pursued with diligence and holy violence, it will escape our assaults. Let no man think he can kill sin with few, easy or gentle strokes.
"Chicken Soup Stock" (see recipe) or canned chicken broth or make broth from bones as in this recipe.
4
tb
Each butter & flour; cooked to form a roux
1/2
lb
Mushrooms; sliced & lightly sauteed in butter or olive oil
Salt & pepper to taste
2
Hard boiled eggs; sliced
1
Recipe "Harriet's Southern Biscuit Dough" (see recipe)
INSTRUCTIONS
This is an oldie and a goodie. The biscuit topping puffs up and provides
you with a whole meal in a wonderful form. Yes, if you don't want to make
your own biscuit dough you can use good old Bisquick.
Place the chicken in a 2-quart saucepan and add enough water to barely
cover. Bring to a boil and then turn down the heat to a simmer. Cover and
simmer for 1/2 hour. Allow the chicken to cool in the liquid. Take the
chicken from the pot, reserving the liquid, and remove the skin and bones.
Cut the meat into 1/2-inch cubes, cover, and set aside. You can do this the
day before if you wish.
Place the bones in the cooking liquid and add the dry herbs. Cover and
simmer for 1 hour. This will provide you with the cooking broth.
Heat a frying pan and add a bit of butter or oil. Saut. the onion,
celery, and carrots until they just begin to brown.
Place the vegetables in a saucepan, along with the parsley, and add 2
cups of chicken stock. Prepare the roux and bring the vegetables and stock
to a simmer. Thicken with the roux. Blend the sauce with the chicken meat
and saut.ed mushrooms. Season with salt and pepper and place in a deep
baking dish. A 2-quart souffl. dish should do nicely. Top the mixture with
the hard-boiled egg slices.
Roll out enough biscuit dough to make a lid for the pie that is 1/4-inch
thick, unbaked.
Bake at 425° for 20 minutes, or until the top is high and lightly
browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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