The revelatory process ceased with the sixty-six books in the Old and New Testaments which contain exactly what God wanted us to have. Our Lord told His disciples that, after His ascension, He would send the Holy Spirit who would guide them (the disciples present) into ALL the truth (John 16:7, 13; 14:26). These were the men who, under the supernatural inspiration of the Holy Spirit, would finalize the writing of the New Testament. Paul said that when the “perfect” comes (i.e., the completed New Testament revelation), prophecy and other modes of revelation would cease (1 Cor. 13:8-12). It is a fact of history that divine revelation did cease when the last Apostle died. So, with a complete and final revelation in hand, where should we look to find the mind and will of God for His people? Not to modern-day prophecies, nor to signs and wonders, nor to inner promptings and experiences, but to Scripture ALONE!

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats	New Zealand	Poultry	4	Servings

INGREDIENTS

2	lb	Chicken pieces; skinned with visable fat removed
3	tb	Oil
1	tb	Prepared mustard
1	ts	Soy sauce
1	ts	Grated ginger
3	tb	Currant jelly
1	tb	Worcestshire sauce
1	c	Orange juice
1	tb	Vinegar (add later)
		Salt and pepper to taste

INSTRUCTIONS

submitted by: rayna@iconz.co.nz
A good recipe for chicken which I've made lots of times. Comes from the
Edmonds cookbook - the treasured cookbook for all of New Zealand. I would
love to know how America likes it. Please drop me a line and let me know.
Best wishes from Rayna in New Zealand - next Sunday, I'll be in Detroit for
my daughter's wedding and away for three weeks!
Heat oil in large fry pan. Add chicken pieces and cook until golden on both
sides. Remove chicken and drain oil from pan. In a bowl, combine mustard,
soy sauce, ginger, red currant jelly, Worcestshire sauce, and orange juice.
Add to pan and bring to a boil, stirring ocassionally. Return chicken to
pan. Cover, reduce heat, and simmer for 20 minutes or till juices run
clear, stir in vinegar. Season with salt and pepper to taste.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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