God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
As it is difficult to convey an idea of color to the blind, or of music to the deaf, so it is difficult to describe to a natural man the peculiar perceptions of one whose eyes have been opened by the Spirit. And the difficulty is not diminished but increased by the fact, that he has a kind of knowledge which is common to him with the true believer, and which is too apt to be mistaken for that which the Gospel requires. Perhaps the nearest approach that we can make to an explanation may be by asking you to conceive of a man who sees, but has no sense of beauty, or of a man who hears, but has no sense of harmony; just such is the case of a natural man, who sees the truth without perceiving its spiritual excellence, and on whose ear the sound of the Gospel falls without awakening music in his soul. Saving knowledge is not a knowledge of the dead letter or outward form of the Gospel, but a knowledge of the truth in “the light, and lustre, and glory of it;” “gustful knowledge” (Thomas Halyburton), which has in it a relish of the truth as excellent: “O taste and see that the Lord is good.”
James Buchanan
Barbecued Chicken
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CATEGORY
CUISINE
TAG
YIELD
Meats, Vegetables
Chicken, Bar-b-q
4
Servings
INGREDIENTS
4
lg
Chicken leg quarters
BARBECUE SAUCE
6
tb
Vegetable oil
1
Onion; finely chopped
1
cl
Garlic; crushed
8
oz
Can tomatoes
1
tb
Ketchup
1
tb
Chutney
1
tb
Vinegar
1/2
c
Chicken broth or water
1
tb
Worcestershire sauce
1
ts
Dijon mustard
1
ts
Paprika
1/2
Lemon, juice and rind of
2
ts
Brown sugar
1
tb
Parsley; finely chopped
1
Bay leaf
Salt and pepper to taste
INSTRUCTIONS
Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and
saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30
minutes. Strain and set aside to cool. With a sharp knife, make small cuts
in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand
for at least 1/2 hour. Heat broiler or grill. Cook about 30-45 minutes,
depending on size of chicken pieces. Baste frequently with barbecue sauce.
Test for doneness by pricking chicken with skewer; if juice runs clear,
chicken is done. Heat remaining sauce and serve separately.
Creative Cooking: Poultry, typed by Carolyn Shaw 1-95
From the database of Judi M. Phelps jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The church is prayer-conditioned.”
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