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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Chicken And Potato Wedges With Lemon-dill Sauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Healthwise, Main dishes, Pillsbury, Potatoes	4	Servings

INGREDIENTS

1	lb	Red potatoes, in 1/2" thick
		wedges
1/2	t	Salt, if desired
4		Boneless skinless chicken
		bread halves
2	T	Butter or margarine
1	t	Dried dill weed
1/3	c	Water
2	T	Lemon juice
1/4	t	Salt
1	ds	Pepper
2	T	Fresh parsley, finely
		chopped

INSTRUCTIONS

In large saucepan, combine 6cups water, potato wedges and 1/2 tsp.
salt. Bring to a boil. Reduce heat to Medium; cook 10 minutes or  until
potatoes are tender. Drain well.  Meanwhile, to flatten each chicken
breast half, place boned side up  between 2 pieces of plastic wrap or
waxed paper. Working from center,  gently pound chicken with flat side
of mallet or rolling pin until  about 1/4" thick; remove wrap.  Spray 2
inch nonstick skillet with nonstick cooking spray. Place over
Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add
chicken; cook 6 minutes.  Turn chicken; sprink with dill. Cook an
additiona. 3-5 minutes or  unitl chicken is fork-tender and juices run
clear. Remove chicken  from skillet; set aside.  In same skillet,
combine remaining 1 tbsp. and 2 tsp. butter or  margarine, water, lemon
juice, 1/4 tsp. salt and pepper. Cook over  Medium-High heat for 2
minutes, stirring frequently.  To serve, place cooked potatoes on
serving platter. Arrange chicken  around outer edges of platter. Spoon
sauce over top. Sprinkle with  parsley.  Makes 4 servings.  Per 1/4 of
recipe: 310 calories, 9 g. fat, 14%CFF, 75 mg.  cholesterol. 540 mg.
sodium, 29 g carbohy., 3 g fiber, 29 g. protein  Dietary Exchanges: 2
starch, 3 very lean meat, 1 fat  Pillsbury, Fast and Healthy Cooking,
Jan/Feb '99, p. 47  Recipe by: Pillsbury, Fast and Healthy Cooking,
Jan/Feb '99  Posted to EAT-LF Digest by Roberta Banghart
<bobbi744@acd.net> on Dec  09, 1998, converted by MM_Buster v2.0l.

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“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 85 Total Fat: 9.5g Cholesterol: 16.7mg Sodium: 1482mg Potassium: 375.3mg Carbohydrates: 16.7g Fiber: 4.8g Sugar: 1.1g Protein: 13.3g