As we dive deeper into the book of Revelation, Christians commonly walk away with two wrong responses. First is they hear about God’s awful wrath and the persecution on the church and they become scared, very scared. Second is they contemplate the heavy symbolism and make it their life’s goal to interpret the events down to the smallest detail. Then they often dogmatically defend their position, even to the expense of dividing the church. If the first individual has his head in the sand, the second has his head in the clouds!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Casseroles, Poultry	6	Servings

INGREDIENTS

1	tb	Corn oil
1		Chicken,cut/8ths,2.5-3lb
1	cn	Cream/celery soup(10.75oz)
6	oz	Milk
1	pk	Lima beans,frozen(10oz)
6		Onions,small
4		Carrots,quartered
1	tb	Worcestershire sauce
1/2	ts	Salt

INSTRUCTIONS

1. Heat oil in a large skillet.
2. Add chicken; brown well on all sides, about 15 minutes.
3. Arrange chicken in a 2-quart casserole.
4. Drain of excess fat from skillet; stir soup and milk into skillet.
5. Bring liquids to boil, blending well and scraping to loosen browned
particles in the bottom of the skillet.
6. Add beans, onions, carrots, Worcestershire sauce and salt to skillet,
mixing well; pour over chicken.
7. Cover and bake in preheated 375'F. oven 45 minutes.
8. Remove cover; bake until chicken and vegetables are tender, about 15
minutes longer.

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