[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Soups and s	6	servings

INGREDIENTS

2	c	Water; salted
2	lg	Potatoes; peeled & cubed
4		Carrots; diced
1	sm	Onion; chopped
2	tb	ICBINB-Light
2	tb	Butter or margarine
1/4	c	Flour
2 1/2	c	Fat-free half and half
1	c	Shredded lowfat cheddar cheese
14	oz	Creamed corn
1	c	Frozen corn
4		Boned and skinned chicken breast halves; cooked
		Salt; to taste
		White pepper; to taste
		Tabasco sauce; to taste
		Croutons; for garnish
		Chives or parsley; for garnish

INSTRUCTIONS

Put water in saucepan and add potatoes, carrots, and onion; bring to a
boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small
kettle and blend in flour without browning; gradually stir in milk and
cook, stirring until smooth and thickened. Add cheese and stir until
it melts; add vegetables with their liquid, corn and chicken; heat
through and season to taste. Ladle into warm bowls, topping with
croutons and chives. Per serving: 381 Calories; 8g Fat (21% calories
from fat); 26g Protein; 46g Carbohydrate; 48mg Cholesterol; 624mg
Sodium
Recipe by: Eat-L, adapted to lowfat by Betsy Burtis
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Mar 22, 1999, converted by MM_Buster v2.0l.

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“Don’t put a question mark where God puts a period.”