We Love God!

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

Sanctification is a work of the Triune God, but is ascribed more particularly to the Holy Spirit in Scripture… Though man is privileged to cooperate with the Spirit of God, he can do this only in virtue of the strength which the Spirit imparts to him from day to day. The spiritual development of man is not a human achievement but a work of divine grace. Man deserves no credit whatsoever for that which he contributes to it instrumentally.
Louis Berkhof

We must heed the memorable words written by Robert Murray McCheyne to the Rev. Dan Edwards on 2 October 1840 after his ordination as a missionary to the Jews: “I trust you will have a pleasant and profitable time in Germany. I know you will apply hard to German; but do not forget the culture of the inner man – I mean of the heart. How diligently the cavalry officer keeps his sabre clean and sharp; every stain he rubs off with the greatest care. Remember you are God’s sword – His instrument – I trust a chosen vessel unto Him to bear His name. In great measure, according to the purity and perfections of the instrument, will be the success. It is not great talents God blesses so much as great likeness to Jesus. A holy minister is an awful weapon in the hand of God.”
John Stott

Coq Au Vin

0
(0)

CATEGORY CUISINE TAG YIELD
Meats Poultry, Main dish 6 Servings

INGREDIENTS

1/4 lb Bacon
3 lb Frying chicken; cut up
1/2 ts Salt
1/8 ts Pepper
1/4 c Cognac
3 c Burgundy wine
1 1/2 c Chicken stock
1/2 tb Tomato paste
2 Cloves garlic; mashed
1/4 ts Thyme
1 Bay leaf
1 tb Flour
2 tb Butter; softened

INSTRUCTIONS

Fry bacon in a casserole. Drain on paper towels. Dry Chicken thoroughly.
Brown in bacon fat. Season with salt and pepper. Return bacon to casserole.
Cover and cook slowly for 10 minutes. Turn once. Uncover and add cognac and
ignite. When flames have dissapated, pour wine over chicken and just enough
broth to cover chicken. Stir in tomato paste, garlic and herbs. Cover and
simmer for 25 to 30 minutes until tender. Remove chicken and skim off fat.
Raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
Correct seasonings. Remove from heat and discard the bay leaf. Blend flour
and butter together. Beat into hot liquid. Simmer for 1 to 2 minutes.
Arrange the chicken on a platter with saut.d mushrooms around it and baste
with the sauce. Serves 4 to 6.
Recipe By     : Julia Child
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 18:21:45 -0400
From: Ken Raymond <kraymond@mpls.k12.mn.us>

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

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?