God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.
I found these two City Chicken recipes doing an Alta Vista search.
City chicken is a Michigan regional specialty. It doesn't use chicken and
it's popularity extends to rural areas and big towns alike. It's just
something every Michigander has in their repertoire. I use pork and veal.
Don't buy the fancy expensive veal. Shoulder meat is fine, just trim off
the grizzle and fat.
This dish can be made up ahead up time and left to marinate. Some city
chicken recipes are breaded and deep fried. I prefer the healthier broiling
method without the breading. To make 8-12 City Chicken Kabobs, you'll need:
Make a marinade consisting of the wine, olive oil, garlic, lemon juice and
seasonings. Marinate the veal and pork cubes for an hour. On your kabob
sticks alternate threading the bread cubes, veal, pork and bacon. (You can
thread in some slices of red pepper for color, too!) Place on a tray and
sprinkle with some of the marinade and place under the broiler for about 30
minutes, rotating them occasionally.
Another trick I often use is to thread in some fresh herbs inbetween the
meat. This adds a wonderful flavor to the city chicken as well. This is
basic home-cooking at its best. The kids love it. Serve it with a glass of
moojuice. And as always, a creative cook is a good cook.
Posted to FOODWINE Digest 05 Dec 96
From: Chris Marksberry <chrism1@MAIL.PHOENIX.NET>
Date: Fri, 6 Dec 1996 12:42:14 +0000
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
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