Is it easy to convince someone that the Bible is the Word of God on the basis of its unity, its scientific, historical accuracy, its miracles, its archaeological evidence? I haven't found that to be the case. In a special series spread over a three-week period I presented such data at a private college in California. I felt the proof was overwhelming and not one person became a believer. Why doesn't it convince all unbelievers when it's so convincing to us? Paul said it when he wrote, 'The man without the Spirit does not accept the things that come from the Spirit of God, for they are foolishness to him and he cannot understand them, because they are spiritually discerned' (1 Cor. 2:14). Only when the Holy Spirit does His regenerating work, only as He opens the mind, tears off the scales of blindness, gives life where there is death and plants the marvelous understanding of the revelation of God, only then do people come to believe and trust in the Bible. The reason I know the Bible is true is that the Spirit of God has convinced me of it.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch		10	Servings

INGREDIENTS

1/2	c	Dark raisins
3	tb	Sherry; warmed
7 1/2	c	Water
2	ts	Salt
1	c	Raw wild rice; rinsed and picked
1	c	RAW JASMINE RICE
1 1/2	c	Fresh ripe pineapple; coarsely chopped
1	sm	Red bell pepper; seeded and chopped
2	c	Chicken; cooked, coarsely chopped
5		Scallions; thinly sliced
		Curried Yogurt Dressing(Recipe follows)

INSTRUCTIONS

In a small non-reactive bowl, combune raisins ans sherry to soak. In a
large dutch oven, bring 6 cups of water to a rolling boil over medium-high
heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50
minutes or until grains are tender and split open to reveal their white
cores. Drain and let cool to room temperature. While the wild rice is
cooking, combine the wild rice with 1 1/2 cups cols water ans 1/2 a
teaspoon salt in a medium sauce pan. Bring to a boil over medium heat; stir
well. Cover tightly, reduce heat and simmer 20 minutes undisturbed. remove
from heat and let stand 10 minutes. Uncover and fluff gently with a fork;
set aside to cool to room temperature. In a large non-reactive bowl,
combine raisins and their soaking liquid, red peppers and chicken. Add the
cooled rices and most of the scallions, reserving a handful for garnish.
Toss well. Add the Dressing and toss again. Cover and chill until serving
time. Sprinkle iwht remaing scallions and serve chilled or cool. Pecked in
by jazzbel@batelnet.bs
NOTES : This recipe was created by royal chefs to celebrate the coronation
of Queen Elizabeth II.
Recipe by: 'The Curry Book"-Nancie McDermott
Posted to Bakery-Shoppe Digest V1 #250 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 18, 1997

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