We Love God!

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

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!
Don Fortner

It is a serious reflection for the evangelist that wherever God's Spirit is at work, there Satan is sure to be busy. We must remember and ever be prepared for this. The enemy of Christ and the enemy of souls is always on the watch, always hovering about to see what he can do, either to hinder or corrupt the work of the gospel. This need not terrify or even discourage the workman; but it is well to bear it in mind and be watchful. Satan will leave no stone unturned to mar or hinder the blessed work of God's Spirit. He has proved himself the ceaseless, vigilant enemy of that work, from the days of Eden down to the present moment.
C.H. Mackintosh

    • Chicken Cacciatore (Hunter’s Chicken)

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Meats St. Louis St. louis p, Post1 4 servings

    INGREDIENTS

    2 lb Chicken pieces -; (to 2 1/2 lbs)
    All-purpose flour
    2 tb Extra-virgin olive oil
    2 tb Butter
    3 tb Minced shallots
    1 ts Minced garlic
    6 md Mushrooms; sliced
    1 cn Tomato paste -; (6 oz)
    1/2 c White wine
    1 3/4 c Diced tomatoes
    1/2 ts Salt
    1/4 ts Ground white pepper
    1 sm Bay leaf
    3/4 ts Fresh thyme leaves
    1 1/2 ts Chopped fresh basil
    3/4 ts Chopped fresh marjoram
    Cooked linguine

    INSTRUCTIONS

    Lightly coat chicken pieces with flour. Heat olive oil and butter in
large Dutch oven. Saute chicken pieces, a few at a time, until
browned on all sides. Remove chicken from pan. If desired, remove
skin from chicken. Saute shallots, garlic and mushrooms in Dutch oven
until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add
tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram. Return
chicken to pan. Cover and simmer over low heat until chicken is
tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with
cooked linguine. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

    A Message from our Provider:

    “Where love is, God is. #Henry Drummond”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?