The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Russian	Main dish, Chicken, Jelly/jam	4	Servings

INGREDIENTS

10	oz	Apricot preserves*
8	oz	Russian Dressing**
1	pk	Onion soup mix
2	c	Long-grain rice
2	tb	Minced parlsey

INSTRUCTIONS

3-      lb chicken; * sub Current, Peach, or any preserve combination **
Sub Catalina Dressing>>>>>> Richard, This recipe came from Prodigy BB; at
the time, unfortunately, I wasn't recording the author's name. Preparation:
1- Mix Preserves, Dressing, and Onion mix 2- Arrange chicken in a baking
dish; pour mix over chicken; 3- Marinade 3+ hours, refrigerated. 4- Bake at
325F-350F 45 min to 1 hour, until juices clear. 5- To crisp chicken, cook
the last 15 min under the broiler. 6- Prepare rice with parsley; serve
chicken over rice. 7- My preference is to bake chicken about 30 min and
finish over a med-high grill, basting with some of the sauce and saving
some to pour over chicken and rice at serving. Good Appetite, BoB FROM: BOB
STAATS   (VVDT30A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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