Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables		Poultry	4	Servings

INGREDIENTS

3	lb	Chicken Pieces
1/2	c	Self Rising Flour
1/2	ts	Paprika
1/4	ts	Poultry Seasoning
1/4	ts	Pepper
2	tb	All Purpose Flour
1 1/2	c	Whipping Cream
		Salt
		Pepper
		Vegetable Oil
2	tb	Pan Drippings (See Instructions)

INSTRUCTIONS

From:    Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date:    Wed, 21 Aug 1996 07:07:23 -0800
Coat the chicken pieces liberally with a mixture of the self rising flour,
paprika, poultry seasoning and pepper.  Heat 1" of oil in a frying pan to
about 300 degrees.  Add the chicken.  Cover.  Cook until browned on all
sides (about 15 minutes). Turn the chicken. Recover. Cook until the chicken
is tender and the juices run clear when the thickest pieces are pierced
with a fork (15-20 minutes). Transfer the chicken to a serving platter -
keep warm. Drain all but the measured amount of drippings from the pan (See
Ingredients). Stir in the flour. Cook at about 225 degrees for 2 minutes,
scraping the bottom of the pan with a wooden spoon to get up the browned
bits. Gradually stir in the cream. Cook at about 300 degrees until
thickened (2-3 minutes), stirring constantly. Season to taste with salt and
pepper.  Serve the chicken with the gravy alongside.
EAT-L Digest 21 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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