When you look at it closely, drunkenness is a lordship problem. Who is your master, God or your desires? Do you desire God above all else, or do you desire something in creation more than you desire the Creator? At root, drunkards are worshipping another god – alcohol. Drunkenness violates the command “You shall have no other gods before me.” Heavy drinkers love alcohol. They are controlled by it as if they were its subjects and it was their ruler-lover. This alcohol-worship, however, is actually a form of self-worship. We worship people and things to get what we want. Those who worship money do so in order to get what they want. Heavy drinkers drink neither to glorify God nor to love their neighbor. They drink to indulge their own desires, whether those desires are pleasure, freedom from pain, alleviation of fear, forgetting, vengeance, or a host of others.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Maindish	4	Servings

INGREDIENTS

4		Skinless chicken breasts (2 lb) -or-
2	lb	Skinless chicken parts
4	sm	Potatoes; quartered
4		Carrots; quartered
4		Onions; quartered
2		Stalks celery; sliced
1 1/2	c	Cubed peeled rutabaga
1 1/2	c	Cubed peeled sweet potato
4	c	Water or chicken stock
1/2	ts	Dried thyme
1/2	ts	Dried sage
1/2	ts	Salt
1/4	ts	Pepper
1	c	Frozen peas
1	c	All purpose flour
2	tb	Chopped fresh parsley
2	tb	Soft margarine or butter
1 1/2	ts	Baking powder
1/4	ts	Salt
1/2	c	Low fat milk

INSTRUCTIONS

DUMPLINGS
Date:    Tue, 11 Jun 1996 10:07:07 -0500
From:    Anne Harvey <anne.harvey@TREASURE.LPL.LONDON.ON.CA>
Someone, (I'm sorry, I forget who) was looking for chicken with dumplings.
This is from Anne Lindsay's Light Kitchen and is a recipe I've made often
for Sunday dinner.
This one-pot chicken dinner is a light version of an old-fashioned
favourite.  Add 1/2 cup white wine to the stew when adding peas, if
desired.
In large saucepan, combine chicken, potatoes, carrots, onions, celery,
rutabaga, sweet potato, water thyme, sage, salt and pepper; bring to boil
over high heat. Reduce heat to medium low; simmer, covered for 20 mins.
Stir in peas.
Dumplings: in food processor or by hand combine flour, parsley, margarine,
baking powder and salt until mixture is in coarse crumbs.  Stir in milk;
drop by tablespoonfuls onto hot stew to make 4 to 6 mounds.
Cover and simmer (don't boil hard and don't lift lid) for 15 mins. or until
dumplings have risen. Makes 4 servings.
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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