God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Be not afraid at His sweet, lovely and desirable cross, for although I have not been able because of my wounds to lift up or lay down my head but as I was helped, yet I was never in better case all my life... He has so wonderfully shined on me with the sense of His redeeming, strengthening, assisting, supporting, through-bearing, pardoning and reconciling love, grace and mercy that my soul doth long to be freed of bodily infirmities and earthly organs, so that I may flee to His Royal Palace, even the Heavenly Habitation of my God, where I am sure of a crown put on my head and a palm put in my hand and a new song in my mouth, even the song of Moses and of the Lamb, so that I may bless, praise, magnify and extol Him for what He hath done to me and for me... Farewell, my children, study holiness in all your ways, and praise the Lord for what He hath done for me, and tell all my Christian friends to praise Him on my account. Farewell, sweet Bible, and wanderings and contendings for truth. Welcome, death. Welcome, the City of my God where I shall see Him and be enabled to serve Him eternally with full freedom. Welcome, blessed company, the angels and spirits of just men made perfect. But above all, welcome, welcome, welcome, our glorious and alone God, Father, Son and Holy Ghost; into Thy hands I commit my spirit, for Thou art worthy. Amen.
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Chicken Potato and Spinach Salad
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CATEGORY
CUISINE
TAG
YIELD
Meats, Eggs, Grains, Dairy
Poultry, Salads, Main dish
4
Servings
INGREDIENTS
1
Egg
3
tb
Grainy mustard
1/4
c
Whipping cream
1
tb
Chopped fresh tarragon; -OR- Dried tarragon
3
tb
Olive oil
1 1/2
lb
Medium potatoes
1/4
c
White wine vinegar
2
c
Diced cooked chicken
2
tb
Cooking oil
4
c
Fresh spinach; cleaned
INSTRUCTIONS
THE DRESSING
THE SALAD
TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing
bowl, mix well and set aside. Place the cream and dried tarragon leaves in
a small saucepan and bring to a boil over medium heat on the stove. Remove
from heat and whisk hot cream into the mustard-yolk mixture. If using fresh
tarragon, add it now. Slowly whisk in 3 tablespoons olive oil. Set the
dressing aside.
TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
Place in a pot, cover with water and place over high heat on the stove and
cook until potatoes are soft. Drain potatoes, place in a mixing bowl, pour
over the vinegar, cover and let sit for 5 minutes.
TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet over
medium heat, add the chicken, cover and cook, 5 minutes for cooked chicken.
Scrape the chicken into the bowl with the dressing, add the potatoes and
mix well. To serve, add spinach to the bowl, mix well and mound on plates.
This is a favorite at Trumps restaurant in Los Angeles. With protein,
starch and vegetable, it's a full meal.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
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