The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
		Barbecue, Grilled, Rubs, Rubs and sp	1	servings

INGREDIENTS

1	tb	Dried minced onion
1	tb	Onion powder
2	ts	Dried thyme
1/2	ts	Salt
1	ts	Ground allspice
1/4	ts	Ground nutmeg
1/4	ts	Ground cinnamon
2	ts	Sugar
1	ts	Coarsely ground black pepper
3/4	ts	Cayenne pepper; (up to 1)
1/4	c	Snipped chives
1/2	c	Finely chopped onion
4	tb	Lime juice
2	ts	Hot pepper; (up to 3)
		Sauce
		Optional: 1 tablespoon oil

INSTRUCTIONS

1. In a blender or food processor, combine the dried onion, onion
powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne,
chives, chopped onion, lime juice and pepper sauce. Blend to a thick
paste. (If using skinless chicken, add the oil to the paste.) 2. Rub
the paste over the chicken, cover and refrigerate overnight. 3. Grill
the chicken - do not remove the spice paste before grilling. Note:
Makes enough for 3 1/2 lb. cut up chicken, or 4 large chicken breast
halves, skin removed.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”