God has already forgiven all our sins one-and-for-all through the death of Jesus Christ. Why then do we need to keep on asking for His forgiveness? The answer, of course, is that we are not perfect, and never will be in this life. We keep on sinning. We break God’s commandments every day, in thought, word, and deed. And although all our sins have been forgiven – past, present, and future – sin still has a way of disturbing our fellowship with God. It interferes with our intimacy with Him, estranging us from His holiness. When we sin, therefore, our personal relationship with God needs to be restored. The Puritans called this “renewing our repentance.” It means asking God to take the forgiveness He has already granted through Christ’s death on the cross and to apply it freshly and directly to our sins.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Caribbean	Poultry, Breads, Muffins & r	6	Servings

INGREDIENTS

		SEASONING MIX— — grind in
		Mortar
2		Peppercorns
2		Cloves garlic — peeled
1	ts	Oregano
4 1/2	ts	Salt
2	ts	Olive oil
1	ts	Vinegar — or fresh lime
		Juice
1	tb	Vegetable oil
1	oz	Salt pork — washed and
		Diced
2	oz	Cured ham — diced
1		Onion — chopped
1		Green pepper — seeded and
		Chopped
3		Sweet chile peppers —
		Seeded and chopped
1		Tomato — chopped
6		Fresh cilantro leaves
1/2	ts	Salt
10		Olives — pimiento stuffed
1	tb	Capers
1/4	c	Tomato sauce
1/2	ts	Saffron
3	c	Rice
1	cn	Green peas
		Chicken broth
1	cn	Pimientos

INSTRUCTIONS

I love Puerto Rican Food!... It's usually simple, yet rich with lots of
cilantro and garlic!!.  Enclosed are examples of 4 dishes that can be
simplified to taste.  I always add mucho mas cilantro, peppers and garlic
with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).
Wash chicken pieces, dry and rub with Seasoning Mix.  Set in refrigerator
for several hours or overnight.
In heavy kettle, brown pork and ham in oil.  Reduce to moderate heat, add
chicken pieces, and cook for 5 minutes.
Reduce heat to low, add onion, peppers, tomato, and cilantro, and saute for
10 minutes, stirring occasionally.
Meanwhile, drain liquid from can of peas into a measuring cup and add
enough water or chicken broth to measure 2 1/2 cups if regular rice is
used, or 3 1/2 cups if long grain rise is used.  Reserve peas.
Add to kettle salt, olives, capers, tomato sauce, saffron, and rice, and
mix over moderate heat for 2 minutes.
Add reserved liquid to kettle, mix well, and cook, uncovered over moderate
heat until rice is dry.
With a fork, turn rice from bottom to top.
Cover kettle and cook over low heat for 40 minutes.  Halfway during this
cooking period, turn rice over again.
Add peas, mix rice once more, cover, and cook for 15 minutes over low heat.
Garnish rice with pimientos.
Tammie K Nakamura <nakamurt@UCSU.COLORADO.EDU>
Recipe By     : From Puerto Rican Cookery   ISBN 0-88289-411-0
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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