The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun		1	Servings

INGREDIENTS

1/2	lb	Chichen gizzards
1/2	lb	Chicken livers
1/2	lb	Ground pork
2	md	Onions; (chopped)
2		Ribs celery; (chopped)
1		Bell pepper; (chopped)
2		Cloves garlic
1 1/2	c	Uncooked rice
3	c	Stock; (water remaining after boiling giblets)
2	ts	Cayenne pepper
2	ts	Salt
1 1/2	ts	Black pepper
1	ts	Paprika
1	ts	Dry mustard
2		Stalks green onion; (chopped)
2		Sprigs parasley; (chopped)

INSTRUCTIONS

Can't imagine anything better than Dirty Rice Dressing...an old Cajun
recipe. We fix it often with smoked chicken and pork when we are
entertaining. Absolutely delicious and something the locals for sure don't
get everyday here in New Mexico. Here goes the recipe:
Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until
tender (about 20 minutes). Remove giblets and save water as stock. Separate
and chop liver and gizzards.
Add one tablespoon of oil to skillet and brown ground pork and gizzards
about six minutes.
Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add
a little butter, and simmer for about ten minutes. Add the stock, and
simmer for five minutes. Add the rice, chicken livers, green onions, and
parsley. Stir and simmer five minutes. Cover and reduce to a low heat
level. Cook until rice is fluffy (about 10 minutes or more).
Some people get turned off with giblets...don't let this fool you (esp. the
girls) in this recipe. It is very good, and a treat to enjoy. I love this
stuff.
Posted to bbq-digest Volume 98 Issue 047 by dgaulden@caverns.net (Gaulden,
Danny) on Jan 17, 1998

A Message from our Provider:

“There’s hope. There’s God.”