Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Mexican	Chicken, Mexico	6	Servings

INGREDIENTS

3 1/2	lb	Chicken cut in serving peices
3/4	pt	Chicken stock
1	md	Onion; chopped
1		Clove garlic; chopped
2	oz	Parsley sprigs; coarsely chopped
2	oz	Coriander; coarsely chopped
1		Heart of cos lettuce; coarsely chopped
2		Hot green peppers; seeded and chopped
4	oz	Ground almonds
3	tb	Vegetable oil
		Salt

INSTRUCTIONS

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
1.Put the chicken peices in a heavy casserole with the stock. Bring to the
boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out
chicken onto platter and set aside. Reserve stock.
2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot
peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy
pan and pour in the puree.Cook over moderate heat stirring constantly for
4-5 minutes.
3.Transfer it to a casserole, stir in the reserved stock and season. Add
the chicken peices. Cover and simmer to heat through.
4.Serve with white rice or for a completely mexican meal rice, tortillas,
Frijolles and Guacamole.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998

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