Chicken Stuffing-hashwey (lebanese)

It can be well argued that once the personality of the Spirit is established, the argument about His deity is over. The 'Spirit of God' who is said to be omnipresent (Ps 139:7), omniscient (1 Corinthians 2:10-11), and active in the very creation itself (Genesis 1:2; Psalm 104:30) hardly fits the description of some kind of lesser being. But the fact that this Spirit shares the one divine name with the Father and the Son (Matthew 28:19) makes His deity indisputable.

James White

CATEGORY	CUISINE	TAG	YIELD
Meats	Lebanese	Lebanese, Side dish	1	Servings

INGREDIENTS

4	c	Ground lamb, approx.
1 1/2		Cubes margarine
2 1/2	c	Rice
2	t	Salt
1 1/2	t	Cinnamon
1/8	t	Black pepper
5	c	Chicken broth
		Chicken pieces
		Slivered almonds

INSTRUCTIONS

Preparation : Brown lamb with margarine. Stir in rice. (The rice
absorbs the liquid). Add spices and chicken broth. Cook with lid on
for 20 minutes or more. Add chicken pieces and slivered almonds. ]]]]]
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 850 Calories From Fat: 120 Total Fat: 12.8g Cholesterol: 0mg Sodium: 10893.9mg Potassium: 1912.8mg Carbohydrates: 122.3g Fiber: 3.7g Sugar: 6.2g Protein: 52g