What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Potatoes, Luncheon, Chicken	4	Servings

INGREDIENTS

4	lg	Idaho baking potatoes; baked
1/4	c	Reduced-fat mayonnaise
1	tb	Lime juice
1/2	ts	Ground cumin
1/4	ts	Salt
1/4	ts	Black pepper
2	c	Diced cooked chicken
1	c	Frozen corn; thawed
4	oz	Chopped mild green chilies; drained
2	tb	Chopped fresh cilantro or parsley

INSTRUCTIONS

1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and
pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.
2. Cut baked potatoes in half lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skin. Spoon chicken mixture over each
potato, dividing evenly.
3. Sprinkle with chopped cilantro.
Makes 4 servings. Preparation time: About 18 to 20 minutes.
Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat,
69 mg cholesterol, 413 mg sod, 7 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997

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