We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Poultry, Rice, Mexican	6	Servings

INGREDIENTS

2	lb	Chicken parts
1/4	c	Flour
2	ts	Salt
1/4	ts	Pepper
1	c	Onion, chopped
1/4	c	Butter
2	tb	Worcestershire sauce
1/4	ts	Garlic powder
1	c	Chili sauce
1 1/2	c	Chicken broth
3	c	Hot Rice, cooked
1/2	c	Dry Sherry

INSTRUCTIONS

Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push
chicken to one side. Add onions, saute until transparent. Stir in remaining
ingredients except rice. Bring to a boil, cover and reduce heat, then
simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice.
From: Rice Council of America 1971
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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