The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	1	Servings

INGREDIENTS

2	c	Left over chicken; shredded
1/2		Onion; chopped
1		Clove garlic; minced
1/2		Bell pepper; diced small
2	c	Cooked rice
2	tb	Tomato sauce
10		Black olllives; pitted
3	tb	Green peas; cooked
4	tb	Parmesan cheese; grated
2	tb	Olive oil
1/2	ts	Oregano; optional
		Salt and pepper; to taste
		Tabasco or other hot pepper; to taste
1	tb	Green onions; chopped

INSTRUCTIONS

1. Heat 2 tbs oil in a pan. Add the onions, garlic and bell pepper and cook
until vegetables are soft. 2 Add the rest of the ingredients, but half of
the grated parmesan. 3. Place everything in a baking dish. Sprinkle plenty
of parmesan on top, drizzle a little olive oil and bake until heated
through .
NOTES : Can be done with shrimp, codfish etc You may add other ingredients
to your taste: artichoke, celery, raisins ...
Recipe by: Miriam Podcameni Posvolsky
Posted to MasterCook Digest by Leon & Miriam Posvolsky <[email protected]>
on Aug 29, 1998, converted by MM_Buster v2.0l.

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