Name: Easy Chicken
Ingredients: 2 lb Chicken pieces; skinned with visable fat removed; 3 tb Oil; 1 tb Prepared mustard; 1 ts Soy sauce; 1 ts Grated ginger; 3 tb Currant jelly; 1 tb Worcestshire sauce; 1 c Orange juice; 1 tb Vinegar (add later); Salt and pepper to taste

It seems almost inconceivable to believe that there was life before television. As good as the medium is for some things, it is an instrument of death to conversation in most families. Add computers, a personal CD player, and speed-eating and we've successfully killed off the last remnants of conversation in most families. Frankly, most families have no meaningful conversation at all. Days and weeks pass, if not months and years, without the skimpiest morsel of a good conversation. When I think about this, I almost weep for the magnitude of the loss. A mudslide of media has pushed our families into a cold ravine. We exist together for as long as we can make it, but we don't know each other. Without face-to-face communication, the home has become an electronic desert.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	New Zealand	Poultry	4	Servings

INGREDIENTS

2	lb	Chicken pieces; skinned with visable fat removed
3	tb	Oil
1	tb	Prepared mustard
1	ts	Soy sauce
1	ts	Grated ginger
3	tb	Currant jelly
1	tb	Worcestshire sauce
1	c	Orange juice
1	tb	Vinegar (add later)
		Salt and pepper to taste

INSTRUCTIONS

submitted by: rayna@iconz.co.nz
A good recipe for chicken which I've made lots of times. Comes from the
Edmonds cookbook - the treasured cookbook for all of New Zealand. I would
love to know how America likes it. Please drop me a line and let me know.
Best wishes from Rayna in New Zealand - next Sunday, I'll be in Detroit for
my daughter's wedding and away for three weeks!
Heat oil in large fry pan. Add chicken pieces and cook until golden on both
sides. Remove chicken and drain oil from pan. In a bowl, combine mustard,
soy sauce, ginger, red currant jelly, Worcestshire sauce, and orange juice.
Add to pan and bring to a boil, stirring ocassionally. Return chicken to
pan. Cover, reduce heat, and simmer for 20 minutes or till juices run
clear, stir in vinegar. Season with salt and pepper to taste.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Future worry is overwhelming. There’s a reason. We don't have grace today for tomorrow. One of Satan's simplest tricks and most effective devices is to draw our attention to things we can do nothing about. There’s nothing worse than a crisis that can’t be fixed. If our hours are spent with thoughts of tomorrow’s problems, which are not accessible today and which we know we cannot touch with today’s resources, we are doomed to worry. And worry wears us out… [Yet] our calling is today. It’s not that we don’t think of tomorrow, but it must consistently be filed under “future grace.” The tide of confidence in God's sufficiency must wash out worry. In fact, it’s a command. “Do not be anxious for tomorrow.” To go there is to disobey a directive from the One who holds every moment in His hand.

Jim Elliff