Because those in the world are so quick to live vicariously through their children, to catalog their successes in conversation and on social media, we Christians are tempted to follow suit. We want to show the world that our following in the pathway of Christ doesn’t make us losers, but that in fact we are empowered for even greater successes. We Christians herald our outspoken athletes and our teenage pop stars and in turn highlight whatever headlines our own children garner. Our standards, however, ought to be different. Our faith isn’t a better path to a better life, as the world defines it. It is instead a different path, a different life, and a different understanding of what we mean by better. We cherish academic success, but smart, I’m sorry to report, is not listed among the fruit of the Spirit. Neither is pretty, wealthy, athletic, musical. There is nothing wrong with those things, nothing wrong with excelling in those things. They are not, however, the goal. They are not the measure of success for those called to pick up their cross and follow Him.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indo	Chicken, Indonesian	4	Servings

INGREDIENTS

3	lb	Chicken; cut up
1/2	ts	Mustard, dry
1/2	ts	Cumin, ground
1/2	ts	Coriander, ground
3/4	ts	Red pepepr flakes
1	md	Onion; chopped
1	tb	Olive oil
2	tb	Butter
1	c	Walnut pieces
2	ts	Ginger, ground
2 1/2	tb	Sugar
3	tb	Soy sauce
2	tb	Oil
3/4	lb	Kale, fresh; stemmed & coarsely chopped
3	tb	Wine vinegar, red
2	ts	Cornstarch dissolved in
2	ts	;Water
		Liz Nordsworthy

INSTRUCTIONS

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces
in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot
pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes,
until chicken is browned, stirring onions occasionally to prevent eccess
browning.
Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts
& cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted.
Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts.
Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a
glaze. Remove from heat & let cool.
Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1
tbsp. soy sauce. Stir fry until wilted & tender; set aside.
In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot
pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved
cornstarch slowly into hot sauce. Return to a boil, stirring, until
thickened. Remove from heat, cover & set aside.
When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on
top. Return to oven for 7 1/2 minutes to heat through.
Prep: 20 minutes Cook: 1 hour
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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