And scare any thing, among all the works of nature, was so sweet to me as thunder and lightning. Formerly, nothing had been so terrible to me. I used to be a person uncommonly terrified with thunder: and it used to strike me with terror, when I saw a thunder-storm rising. But now, on the contrary, it rejoiced me. I felt God at the first appearance of a thunder-storm. And used to take the opportunity at such times to fix myself to view the clouds, and see the lightning’s play, and hear the majestic and awful voice of God’s thunder: which often times was exceeding entertaining, leading me to sweet contemplations of my great and glorious God. And while I viewed, used to spend my time, as it always seemed natural to me, to sing or chant forth my meditations; to speak my thoughts in soliloquies, and speak with a singing voice.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Chicken, Greek, Main dishes	4	Servings

INGREDIENTS

2 1/2	lb	Frying chicken; whole
		Juice of 1 lemon
		Salt and pepper
1	ts	Oregano
1		Clove garlic; minced
4	tb	Margarine; OR
2	tb	Olive oil
2	tb	Fresh tomato; peeled/chopped

INSTRUCTIONS

Wash fryer in cooled water and pat dry. Rub chicken with juice of 1 lemon,
salt and pepper. Mix remaining lemon juice, oregano, garlic and additional
salt and pepper and rub cavity of chicken. Place chicken in a pan with 1
cup water. In a small bowl, mix olive oil or margarine with chopped
tomatoes; pour over chicken. Bake in a 450 F. oven until golden brown.
Lower heat to 350 F. and bake, uncovered, for 30 minutes longer, basting
and turning frequently. Serve with rice pilaf and yogurt. Makes 4 servings.
MC formatting by [email protected]
Recipe by: Opaa! Greek Cooking Detroit Style by George J. Gekas
Posted to MC-Recipe Digest V1 #819 by Roberta Banghart
<[email protected]> on Sep 29, 1997

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