Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Poultry, Main dish, Cajun	6	Servings

INGREDIENTS

2	tb	Sherry
1/4	lb	Pecans
1	sm	White onion, chopped
1/4	lb	Pork sausage
2	ts	Water
8		Whole chicken breasts
2	c	Chicken stock
1	tb	Flour
1	tb	Kitchen Bouquet
		Salt & pepper

INSTRUCTIONS

Salt and pepper chicken breasts.  Bake in uncovered pan in 1 cup stock
at 350 F. for 15 min.  Cover pan and steam abt. 25 min. Cook sausage in
frying pan. Remove sausage meat, brown onions in sausage grease. Put cooked
sausage, onion and remaining stock into blender and blend. Remove blended
mixture to saucepan and stir in Kitchen Bouquet and flour. Add pecans and
sherry. Cook over med. heat untill sauce thickens.
Pour over cooked chicken and return to oven to heat thoroughly.
Serve hot over cooked white rice, or as desired.
Yield:  6 to 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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