If you are not feeding your soul on the realities of the presence, promises, and provisions of Christ, you will ask the people, situations, and things around you to be the messiah that they can never be. If you are not attaching your identity to the unshakable love of your Savior, you will ask the things in your life to be your Savior, and it will never happen. If you are not requiring yourself to get your deepest sense of well-being vertically, you will shop for it horizontally, and you will always come up empty. If you are not resting in the one true gospel, preaching it to yourself over and over again, you will look to another gospel to meet the needs of your unsettled heart.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats	Russian	Main dish, Poultry	4	Servings

INGREDIENTS

1	cn	(16-oz) whole cranberry sauce
1		Bottle (8-oz) Russian salad dressing with honey (about 1 cup)
1		Envelope regular onion-soup mix
1		Broiler-fryer (2-1/2 to 3-lb) chicken, cut up
		Hot cooked rice (optional)
		Fresh rosemary (optional)

INSTRUCTIONS

A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner
winner from Eagle River's Catherine Snedden. It's easy, colorful and
pleasantly tart.
1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse
chicken; pat dry with paper towels. Remove and discard skin, if desired.
Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry
mixture over chicken pieces. Cover and chill the chicken mixture in the
refrigerator for several hours or overnight.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or
till the chicken is done, stirring glaze and spooning over chicken once or
twice. Serve the chicken and glaze on a platter with hot, coooked rice, if
desired. Garnish the chicken with fresh rosemary, if desired.
Posted to MM-Recipes Digest  by Steve Zielinski <stevez@ripco.com> on Sep
15, 1998

A Message from our Provider:

“For those who trust in God, there is always HOPE!”