So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Chicken, Mexican, Sauces, Syd’s book	2	Servings

INGREDIENTS

1		Chicken, Boiled And Shredded
8		Fresh Ortega Chiles
16	oz	Grated Mozzarella *
2	c	Verde Sauce
4	oz	Fresh Tomatillos
7		Yellow Chiles **
1		Chopped Onion
1/2	ts	Salt
1/2	ts	Sugar
1	ts	Garlic Powder
		Water, 1/2 To 1 Cup

INSTRUCTIONS

VERDE SAUCE
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the
number of hot chiles depend on the hotness of the chile.
~-------------------------------------------------------------------------
Verde Sauce: Boil tomatillos for approximately 15-20 minutes.  Drain. Cool
with cold water.  Peel outer brown skin off.  In a blender, blend all
ingredients until smooth.  Set aside until needed.
~-------------------------------------------------------------------------
Preheat oven to 350&deg;F.  In a large pot, boil whole chicken with salt,
pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken
falls off bone.  Remove skin.  Cool.  Shred chicken.  Blanch chiles in
boiling water.  Peel off outside skin.  Let cool.  Slit chiles open
lengthwise.  Stuff each chile with 3-4 ounces of chicken and 2 ounces
cheese.  Lay chiles in a 9" X 13" baking dish.  Cover chiles with verde
sauce.  Sprinkle with grated cheese.  Heat in oven for 20 minutes.  Serve
with rice and beans if desired.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”