Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Lowfat	1	Servings

INGREDIENTS

1 1/2	lb	Chicken breast cut into strips
1/3	c	Water
2	tb	Teriyaki sauce (or soy sauce)
2	tb	Minced onion
2	tb	Dried parsley
1/2	ts	Garlic powder
1/4	ts	Garlic salt
1/8	ts	Cayenne pepper
1/2	c	Fat free cream cheese

INSTRUCTIONS

In non-stick wok pan, or large non-stick skillet combine all ingredients
(accept fat free cream cheese). Cover and simmer over very low temperature
(simmer). Turn chicken after 2 minutes. Continue simmering and turn chicken
frequently until chicken is fully cooked (loses all of pink color when
cut). Approximately 10 minutes total cooking time. Add cream cheese, stir
until melted. Serve with your favorite vegetable and potato. Chicken recipe
serves six. busted by sooz
Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland
<kirkland@gj.net> on Oct 26, 1997

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