Name: Evie's Turkey Thighs
Ingredients: 2 Turkey thighs; (or 4 turkey legs); 1 Jar; (16 oz) marinara sauce; 4 md Potatoes

So the Cross does not merely tell us that God forgives, it tells us that that is God’s way of making forgiveness possible. It is the way in which we understand how God forgives. I will go further: How can God forgive and still remain God? – That is the question. The Cross is the vindication of God. The Cross is the vindication of the character of God. The Cross not only shows the love of God more gloriously than anything else, it shows His righteousness, His justice, His holiness, and all the glory of His eternal attributes. They are all to be seen shining together there. If you do not see them all you have not seen the Cross.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
	Jewish		4	Servings

INGREDIENTS

2		Turkey thighs; (or 4 turkey legs)
1		Jar; (16 oz) marinara sauce
4	md	Potatoes

INSTRUCTIONS

Serves 3 to 5 depending on the size
Wash and pat dry the turkey thighs. Spray a jelly roll pan or equivalent
with Pam cooking spray or cover with a light coat of vegetable oil. Place
the turkey thighs in the pan uncovered and spray the thighs with a bit of
the Pam. Place in a 425 degree oven for 40 minutes. Wash and dice the
potatoes. After 40 minutes, drain the fat from the thighs and turn them
over. Place the diced potatoes in the pan with the thighs and pour the
marinara sauce (you may not need the entire jar) over the thighs and
potatoes. Cover tightly with aluminum foil and return to oven for another
45 minutes or so, until tender. When ready, remove from oven, remove the
foil and let cool a few minutes before slicing.
Posted to JEWISH-FOOD digest by Carl Groch <egroch@ix.netcom.com> on Sep
12, 1998, converted by MM_Buster v2.0l.

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