After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Jude1	4	servings

INGREDIENTS

2	ts	Olive oil
2	ts	Butter
400	g	Boneless chicken; skinned and cut
		; into 2 cm cubes
1		Onion; finely chopped
1 1/2	c	Long grain rice or Arborio rice
1	pk	MAGGI Chicken Noodle Soup Mix
3	c	Boiling water
1		Roasted red pepper; skinned and cut
		; into strips
2	tb	Lemon juice
1/2	ts	Grated lemon rind
1/2	c	Grated cheese; preferably parmesan
		; cheese
		Freshly ground black pepper
2	tb	Chopped parsley

INSTRUCTIONS

Heat the olive oil and butter in a large saucepan.
Add the chicken and brown over a moderately high heat. Remove the
chicken and set aside.
Add the onion and rice to the pan. Cook, stirring, over a low heat
for 2-3 minutes.
Combine the soup mix and boiling water.
Add to the rice mixture and bring to the boil, stirring. Cover the
pan and simmer over a very low heat for 15 minutes. Stir occasionally.
Stir in the chicken and red pepper. Cover and simmer for a further 6-8
minutes or until the chicken is cooked, the rice is tender and the
liquid is absorbed. Stir occasionally.
Stir in the lemon juice, lemon rind and cheese. Season with black
pepper and sprinkle with the parsley before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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