We Love God!

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

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

We Love God!

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

Chicken In Sauce Picante

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	8	Servings

INGREDIENTS

1/2	c	Vegetable oil
1/2	c	Flour
1/2	c	Finely chopped onion
1/2	c	Finely chopped bell pepper
1/2	c	Finely chopped celery
2	t	Minced garlic
3	lb	Chicken pieces
1		1-lb whole tomatoes
		crushed
1	c	Hot water
1	pn	Sugar
2		Bay leaves
1	t	Salt
1/2	t	Cayenne
1/2	t	Dried thyme leaves

INSTRUCTIONS

LRAYGOZA@scuacc.scu.edu (Lynette Raygoza)  From the First Bay Area
Chile Heads HotLuck  This recipe comes from the January/February 1995
issue of Saveur.  Roux: Pour the oil into a cold pan.  Stir the flour
into the still  cold pan. Turn the burner on low. Cook the roux at a
low temperature.  Stir the roux constantly for about 40-45 minutes
until it turns the  color of butterscotch. Add the remaining roux
ingredients to the  roux. Cook over medium heat for about 20 minutes.
Then add the remaining ingredients.  Reduce the heat to low, cover and
simmer until chicken is tender, about one hour.  Adjust seasoning.
Stir in 2    Tbs, finely chopped parsley.  My comments: I added more
cayenne and thyme.  I couldn't find any one  pound can of tomatoes. So,
I opened two cans and used about 18-20  ounces of tomatoes.  I think I
added a third bay leaf.  CHILE-HEADS ARCHIVES  From the Chile-Heads
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 133 Total Fat: 14.9g Cholesterol: 0mg Sodium: 955.6mg Potassium: 424.4mg Carbohydrates: 14g Fiber: 2g Sugar: 4.7g Protein: 5.7g