So, although Scripture is our sole infallible authority, we must interpret it within the boundaries of the so-called “ecumenical” (meaning universally held) creeds, such as the Apostles and Nicene creeds which faithfully express the fundamental doctrines of the New Testament. Indeed, the Reformers considered agreement with these creeds as necessary for a genuine Christian profession, and rightly so since the creeds define the essential doctrines of orthodoxy which all the cults deny.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1		Chicken; about 4 pounds, cut in 8 pieces
3		Shallots
2		Garlic cloves
2		Stalks fresh lemon grass
8		Macadamia nuts or 16 blanched almonds
2	ts	Turmeric
2	ts	Ground coriander
1	ts	Dried ground red pepper or to taste
1/3	c	Peanut or vegetable oil
2	c	Canned coconut milk
		Salt

INSTRUCTIONS

Preheat the oven to 375 degrees.
Peel the shallots and cut them into 2 or 3 pieces. Lightly crush the garlic
cloves to loosen the skin; discard the skin. Trim the lemon grass,
discarding tough outer leaves, and cut the stems in
2 to 3 pieces.
Put the shallots, garlic, lemon grass, nuts, turmeric, coriander, crushed
red pepper, and half the oil in a food processor and work them to a puree.
Put the remaining oil in a saute pan or shallow flameproof casserole - --
it should be large enough to hold all the chicken pieces touching the
bottom so they cook evenly, covered in the sauce.
Add the pureed seasonings and spices to the hot oil and cook, stirring
constantly, 1 to 2 minutes. This mellows the flavor of the spices, but be
careful not to let them toast.
Add the chicken pieces, skin-side down, and cook them for 2 to 3 minutes,
turning once or twice to make sure they are well coated with seasonings.
They will turn bright yellow from the turmeric.
Pour in the coconut milk and bring back to a boil. Cover the pan and cook
in the preheated oven for 40 to 50 minutes, until the chicken pieces are
very tender and fall easily from the prongs if you poke them with a carving
fork.
At the end of cooking, the sauce should be quite thick and rich. If it has
reduced too much the oil may have separated; if so, stir in 1/2 cup of warm
water and you'll find it will reemulsify. Season the sauce to taste.
Serve the chicken from the casserole or transfer it to a serving dish.
Yield: 4 servings
NOTES : Recipe courtesy of Anne Willan, "In And Out Of The Kitchen"
Recipe by: Cooking Live Show #CL9060
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

The following principles of leadership emerge from biblical teaching: 1. Christian leaders should be certain that their goal is to serve God and others, not to receive the title or honor that comes with leadership. 2. Leaders should not use their position for their own advantage or comfort. No task should be “beneath” them – although some tasks may be delegated. They should not ask others to do what they are unwilling to do themselves. 3. Leaders will seek to distinguish their own preferences from the will and welfare of the group as a whole. 4. Normally the position should seek the leader. There may be some situations in which persons may apply or volunteer. Nevertheless, when someone strongly desires a particular responsibility, his or her motivation should be carefully examined. 5. We must learn to see each other as valuable to the Lord and basically equal in his sight.

Millard Erickson