Name: Buffalo Chicken Rolls
Ingredients: 4 Breasts, chicken, halves, broiler/fryer, boned, skinned; 2 tb Butter, melted; 1/4 c Hot pepper sauce; 5 tb Cheese, blue, crumbled; Lettuce, Romaine; Celery leaves

Five reasons why I believe expository preaching is superior to all other styles: 1. Expository preaching models and teaches the congregation how to read and study the Bible for themselves. Most Christians will mimic (in a good sense) the model they see and hear week in and week out in the pulpit. The way they see and hear their pastor approach and handle and proclaim the Scriptures will become, often unconsciously, the way they do so in their own study and devotional life. 2. Expository preaching is the most effective way to teach the content of the Bible. Exposition unpacks for people both the broad sweep of God?s activity in redemptive history and the particular principles and truths of theology so essential for growth in Christ. 3. Expository preaching is the most effective way for the preacher to learn the content of the Bible. The sort of preparatory study essential to preach expositionally enhances the preacher?s growth in the knowledge of the Word in a way that other forms of preaching do not. When one is compelled to preach systematically through a book of the Bible, the preacher finds that he must address a greater number of issues and problems than would otherwise readily spring to mind. 4. Expository preaching is a check against hobby-horse preaching. That is to say, preaching verse-by-verse through a book of the Bible guards the preacher from obsessive preoccupation with his own cherished themes, which are all too often remote from either the interests or needs of the congregation. 5. Expository preaching insures that the people of God will be fed a full, well-balanced diet of the Word of God. The Scriptures are such that consistent exposition will yield teaching on the full range of theological issues, ethics (both individual and corporate), family obligations, social responsibility, etc.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, 1994 dccc, Finalist	4	Servings

INGREDIENTS

4		Breasts, chicken, halves, broiler/fryer, boned, skinned
2	tb	Butter, melted
1/4	c	Hot pepper sauce
5	tb	Cheese, blue, crumbled
		Lettuce, Romaine
		Celery leaves

INSTRUCTIONS

Pound the chicken breasts down to a 1/4 inch thickness.
In a large glass bowl, make the marinade by mixing together the
butter and hot pepper sauce.
Add the chicken into the marinade, turning to coat; cover and
refrigerate 15 - 30 minutes.
Preheat the oven to 400 F.
Remove the chicken from the marinade and spoon 1 tablespoon of
the blue cheese onto the center of each chicken breast.  Fold in the
sides, rolling the chicken around the blue cheese.  Secure with wooden
picks.
Place the chicken rolls in a baking pan.  Bake in 400 F oven for
30 minutes or until chicken is fork tender.
Set the temperature control at broil or 450 F. Arrange the oven
rack so the chicken is about 8 inches from the heat.  Broil the
chicken for about 5 minutes or until brown.
Remove the wooden picks from the chicken.
Arrange lettuce and chicken on platter.  Garnish with celery
leaves and remaining blue cheese.
Cook:  Lisa Keys, Middlebury, Connecticut
Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
:       Delmarva Poultry Industries, Inc.
:       Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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