The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Poultry, Rice, Mexican	6	Servings

INGREDIENTS

2	lb	Chicken parts
1/4	c	Flour
2	ts	Salt
1/4	ts	Pepper
1	c	Onion, chopped
1/4	c	Butter
2	tb	Worcestershire sauce
1/4	ts	Garlic powder
1	c	Chili sauce
1 1/2	c	Chicken broth
3	c	Hot Rice, cooked
1/2	c	Dry Sherry

INSTRUCTIONS

Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push
chicken to one side. Add onions, saute until transparent. Stir in remaining
ingredients except rice. Bring to a boil, cover and reduce heat, then
simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice.
From: Rice Council of America 1971
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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