In response to two excuses why people do not evangelize: A Christian who has heard biblical preaching, participated in Bible studies, and has read the Scriptures and Christian literature for any time at all should have at least enough understanding of the basic message of Christianity to share it with someone else. Surely if we have understood the gospel well enough ourselves to be converted, we should know it well enough (even if as yet we know nothing else about the faith) to tell someone else how to be converted… Do we really want to say that we are too busy to fulfill the Great Commission of Jesus Christ to make disciples of unbelievers (Matthew 28:19-20)? Do we expect that at the Judgment Jesus will excuse us from the single most important responsibility He gave to us because we say, “I didn’t have time”?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Thai	Poultry	4	Servings

INGREDIENTS

3	tb	Minced cilantro root
3	tb	Fish sauce
3	tb	Chinese light soy sauce
2	tb	Fresh lime juice
1	tb	Freshly ground black pepper
1	tb	Minced garlic (3 cloves)
2	lb	Chicken legs or breasts; skin and fat removed

INSTRUCTIONS

A street and market food served everywhere in Thailand, this chicken is
traditionally associated with the Northeast. At the train stations or bus
stop, you can get a few skewers and a little bag of sticky rice for a
delicious snack or light lunch. The marinade dates back to a time before
the introduction of chilies by the Portuguese. Black peppercorns were used
in enormous quantities, and they still have an important role in Thai
cooking.
Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic
in a blender or food processor. Blend until smooth and pour into a shallow,
non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover
and marinate in the refrigerator for at least 1 hour or up to 8 hours,
turning occasionally.
Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken
and reserve the marinade for basting. Broil or grill the chicken on a
lightly oiled rack approximately 3 inches from the heat for 10 minutes.
Turn the chicken and baste with the reserved marinade. Discard any leftover
marinade. Cook for 10 to 15 minutes longer, or until the outside is browned
and the inside is no longer pink.
209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
SODIUM; 96 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Date:    6/28/96 7:27 AM
From: dlassiter@atsva.com

A Message from our Provider:

“You can spurn God’s love for only so long”