It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Dujour08	4	servings

INGREDIENTS

1	lb	Fresh chicken tenders
1/4	c	Olive oil
1/2	lb	Bay shrimp
1/2	c	Diced shallots
1/2	c	Marsala wine
		Salt; to taste
		Freshly-ground black pepper; to taste
2	c	Chicken stock
1	qt	Light cream
10		Basil leaves; julienned
1	lb	Linguini pasta
4		Whole basil leaves

INSTRUCTIONS

Saute chicken tenders in 2 tablespoons of the olive oil, salt and
pepper lightly. When done, they turn a light brown color. Set aside.
Flash cook bay shrimp in boiling water for 2 minutes. Drain and set
aside. Sauce: Saute shallots in 1 tablespoon of the remaining olive
oil until translucent. Use 8- to 10-inch saute pan. Deglaze pan with
Marsala wine. Add one pinch of salt and pepper, add chicken stock.
Mix well. Add cream and reduce liquid to 1/2 the amount. Add
julienned basil. Prepare pasta: in small stock pot, put 3 quarts of
water with the remaining olive oil. Bring to boil, add linguini
pasta, stir, cook, preferably al dente. Place linguini pasta,
approximately 4 ounces on plate. Arrange prepared chicken tenders
around and on top of pasta, 4 to 5 per serving. Ladle sauce over top
of the chicken tenders and pasta. Crown with 1/4 of the prepared bay
shrimp. Garnish with 1 whole basil leaf, placed on top of bay shrimp.
This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9463) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Jovanna Cruz
Converted by MM_Buster v2.0l.

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