Name: Baked Chicken W/mint and Red Onions
Ingredients: Fresh mint leaves (don't chop or tear up); 1/4 c Rice wine; 1/4 c White wine vinegar; Chicken pieces w/skin (drumsticks, thighs, breasts); 1/2 Red onion (or several small red onions); 4 Garlic cloves; Salt and pepper; Dried rosemary

Nine serious errors of teaching affirming a “carnal Christian”: 1. The “carnal Christian” doctrine depends upon a wrong interpretation and application of 1 Corinthians 3:1-4. 2. The “carnal Christian” teaching divides the two basic blessings of the new covenant [forgiveness of sins and a new heart] because it denies that one of them is experienced by all true Christians. 3. This teaching does not distinguish between true, saving faith and the spurious belief mentioned in John 2:23-24; 12:42-43; Luke 8:13 and Acts 8:12-23. 4. The “carnal Christian” teaching lies in its virtual exclusion of repentance from the conversion experience. This is implied by the suggestion that the “carnal Christian” has not changed in practice but lives and acts just like the natural man. 5. The three-class theory is prone to give assurance to those who were never really converted. 6. The fruits of this teaching are not new to Christianity even though the teaching appears on the present scene under a new mask (see Romans 6:1-2). 7. “Carnal Christian” teaching is the mother of many second work-of-grace errors in that it depreciates the biblical conversion experience by implying that the change in the converted sinner may amount to little or nothing. 8. The “carnal Christian” teaching is also the mother of one of the most soul-destroying teaching of our day. It suggests that you can take Jesus as your Savior and yet treat obedience to His lordship as optional. 9. This teaching breeds Pharisaism in the so-called “spiritual Christians” who have measured up to some man-made standard of spirituality. There ought to be no professed “spiritual Christians,” much less “super-spiritual” ones!

Ernest Reisinger

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	1	Servings

INGREDIENTS

		Fresh mint leaves (don't chop or tear up)
1/4	c	Rice wine
1/4	c	White wine vinegar
		Chicken pieces w/skin (drumsticks, thighs, breasts)
1/2		Red onion (or several small red onions)
4		Garlic cloves
		Salt and pepper
		Dried rosemary

INSTRUCTIONS

1.  Trim the excess fat from the chicken pieces, but leave at least some of
the skin on.  I personally like the taste of chicken skin, but I can
understand wanting to remove it for health reasons. Compromise--leave just
a little bit on!  Place in a bowl with the rice wine and vinegar. Let
marinate for at least 30 min.
2.  Lay a piece of foil over the bottom of a baking dish.  Grease the
surface of the foil, and lay a bed of mint leaves on top of it.  Use only
enough so that the chicken will neat little bed to lay upon!
3.  Cut the red onion into coarse pieces.  Sprinkle loosely on top of the
mint leaves.  Sprinkle some salt over the onion and mint.
4.  Peel the garlic cloves, and cut each in half.  Take the chicken out of
the marinade and sprinkle both sides with salt and pepper to taste. Place
the pieces on top of the mint and onions.  Take the garlic pieces and place
them between chicken pieces (or even on top, if you like!)
5.  Bake in a 350 degree oven for around 30 min. (depending on how much
chicken you used), or until fully cooked.  Fully cooked means that when you
poke a knife next to the bone, there won't be any bright red blood running
out.  Turn chicken pieces over once during baking. When done, turn the oven
onto broil and broil the chicken, skin side up, for about 5 min., or until
skin is lightly brown.
Serve with rice!  The mint and onions soak up a lot of nice flavor, and the
garlic turns out slightly roasted and soft.  I like to pour a little soy
sauce and sesame oil on top of my rice with this dish, but that's just me.
Posted on rec.food.recipes by schong@leland.stanford.edu (Sylvia Chong)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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