Name: Fresh Fruit Salsa
Ingredients: 1 Jala eno; 1 Lime; 2 table poons; 1/4 Cup fresh; 3 cups ruit; * Exported from Key Home Gourmet *; Main Dishes Poultry; Chicken; 2 Tablespoons Fennel Seed; 1 Teaspoon White Pepper; 1 Teaspoon Coriander; 2 Teaspoons Olive Oil; 5 Cloves Garlic 2 Cups Boiling Potato -- diced 1 Tablespoon; 1 Cup Chicken Broth; 1 Cup Spinach Leaves

If we measure particular aspects of our disciplines in order to simplify our spiritual lives or to hold ourselves accountable to certain goals, then there may be real benefits. So a person might try to read a given number of chapters in the Bible daily in order to avoid deciding every single day how much to read, and/or to keep pace for reading through the Bible in a year. Not even the most rigorous practice of the spiritual disciplines is legalistic when the motives of our spirituality are what they should be, namely to do all to the glory of God and to pursue Christlikeness.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Iments	20	Servings

INGREDIENTS

1		Jala eno
1		Lime
		2 table poons
1/4		Cup fresh
		3 cups ruit
		* Exported from Key Home Gourmet *
		Main Dishes Poultry
		Chicken
	2	Tablespoons Fennel Seed
	1	Teaspoon White Pepper
	1	Teaspoon Coriander
	2	Teaspoons Olive Oil
	5	Cloves Garlic 2 Cups Boiling Potato — diced 1 Tablespoon
	1	Cup Chicken Broth
	1	Cup Spinach Leaves

INSTRUCTIONS

Combine all ingredients in a small bowl and set aside for 30 minutes at
room temperature or for a few hours in the refrigerator to allow flavors to
blend before serving.  Makes 3 cups.
*************************************************** Joanne McAndrews
Eisenman      jmca@nwu.edu
"Life is like a banana, to be peeled and savored." Donna "Banana" Leonard
***************************************************
From: "Kathy Bohaty" <KathysWaltz@msn.com> Subject: Breakfast Request Date:
Sun, 20 Oct 96 18:14:03 UT
Good Day all,
My office is having an informal food feast.  I usually will bring in sliced
fruit, however no one ever eats.  Everyone goes for the sausages and
muffins. Can I have some suggestions of something low fat yet yummy so I
can feel like I contribute to the feast?
Your help appreciated! Kathy L.I. NY
From: "Tina D. Bell" <tdbell@altair.csustan.edu> Subject: Chicken With
Squash/Potato/Spinach "Risotto" Date: Sun, 20 Oct 1996 12:23:56 -0700 (PDT)
MIME-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII
Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"
Recipe By     : NYT Magazine 9/18/94 Serving Size
: 4    Preparation Time :0:00 Categories
: Healthy And Hearty               Herbs
Amount  Measure       Ingredient -- Preparation Method
1/2    Teaspoon      Salt 4 Each Boneless Skinless Chicken Breast
Halves
1/2    Cup           Chicken Broth
Thyme -- minced
1/2    Cup           White Wine 3 1/2 Cups Butternut Squash -- diced
1/3  Cup           Parmesan Cheese
1/2    Teaspoon      Salt
Preheat oven to 450. Toast fennel seeds in skillet over medium heat. Let
cool, grind. Stir in pepper, coriander and salt.
Season chicken with mixture. Place chicken in ovenproof skillet, and roast
until cooked through, about 10 min. per side.
Heat olive oil in saucepan over medium-high heat. Add garlic, and cook
until lightly browned. Add potatoes, thyme and wine; lower heat to medium,
cook, stirring constantly, until wine is absorbed- ab out 7 minutes.
Add squash and 3/4 cup of broth and cook, stirring, until broth is
absorbed, adding up to 3/4 cup more as needed until vegetables are tender.
Stir in spinach leaves and parmesan, remove from heat.
Remove chicken from pan and pour off excess butter. Add 1/2 cup broth and
place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir
into risotto.
Recipe By: Glamour magazine (March 1994)
Posted to Digest eat-lf.v096.n193
Date: Sun, 20 Oct 1996 13:10:03 -0600
From: Joanne McAndrews Eisenman <jmca@nwu.edu>

A Message from our Provider:

“There’s a limit to God’s patience”