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I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.
Martyn Lloyd-Jones

Aros Con Pollo

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CATEGORY CUISINE TAG YIELD
Tex-, Mex 4 Servings

INGREDIENTS

1 Fryer
1 ts Salt
1/2 c Tomato sauce
1/2 ts Cumin
3 c Water
1 1/4 c Rice
1/2 ts Pepper
1/2 ts Garlic chopped

INSTRUCTIONS

Cut up fryer, brown in shortening. Remove chicken, brown rice in same
shortening. Mix together, add 3 cups water. Stir in other ingredients,
cover and simmer till rice is tender.
>From Wimberley Hill Country Cook Book
Recipe by: Odelia Nevarez
Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998

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