There is nothing - no circumstance, no trouble, no testing - that can ever touch me until, first of all, it has gone past God and past Christ right through to me. If it has come that far, it has come with a great purpose, which I may not understand at the moment. But as I refuse to become panicky, as I lift up my eyes to Him and accept it as coming from the throne of God for some great purpose of blessing to my own heart, no sorrow will ever disturb me, no trial will ever disarm me, no circumstance will cause my to fret - for I shall rest in the joy of what my Lord is! That is the rest of victory!

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek, Poultry, Pasta, Main dish	4	Servings

INGREDIENTS

1		Frying chicken, quartered
1	tb	Butter
1 3/4	c	Orzo
1 1/2	ts	Salt
1/2	ts	Oil
1	c	Chicken broth
6	oz	Tomato paste
1/4	ts	Pepper
		Plain yogurt

INSTRUCTIONS

Place the chicken in a shallow roasting pan, skin side up.  Add 1/3 cup
water.  Dot with butter.  Salt and pepper to taste.  Bake in 350 F oven 1
hour.  Fifteen minutes before chicken is done, bring 2 quarts of water to
boil, stir in orzo, 1/2 teaspoon salt and oil.  Parboil 5 minutes.  Drain
orzo in colander.  Rinse in cold water.  Drain.  Remove baked chicken from
oven.  Place in dish.  Cover tightly with heavy-duty foil. Set aside. Turn
oven to 425 F.  Add 1 cup water and broth to roasting pan.  Stir to loosen
drippings.  Add tomato paste, 1 teaspoon salt, pepper and drained orzo.
Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust
salt.  Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with
baked chicken.
From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7 Typed
for you by Karen Mintzias
Sent to me by Bill <[email protected]>

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”