Name: Jalapeno Chicken Smokehouse Stew (Corrected)
Ingredients: 3 tb Olive oil; 4 Chicken legs; skin and knuckles removed; 1 lb Smoked sausage; sliced 3/4 inch thick on bias; 3 md Jalapenos; minced; 1 tb Minced garlic; 2 lg Shallots; minced; 1/2 ts Barbecue spice; 2 lg Carrots; split and cut into 1-inch pieces; 4 Ribs celery; split and cut into 1-inch pieces; 1 pn Saffron; 40 oz Strong fat-free chicken stock; 1 lg Yellow bell pepper; diced 1/4-inch; 1 1/2 c Uncle Ben's converted rice; 2 ts Salt; 1 ts Fresh-ground black pepper; 4 oz Sugar snap peas; cut into thirds on bias; Chopped fresh parsley as needed

What about those areas in which Christians differ in their convictions as to God’s will? Paul speaks to this question in Romans 14, where he takes up the problem of eating certain food. He lays down three general principles to guide us. The first is that we should not judge those whose convictions are different from ours (verses 1-4). The second principle is that whatever our convictions are, they must be “to the Lord,” that is, developed out of a sense of obedience to Him (verses 5-8). The third principle is that whatever convictions we have developed as “to the Lord,” we must be true to them (verse 23). If we go against our convictions, we are sinning, even though others may have perfect freedom in that particular thing.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

3	tb	Olive oil
4		Chicken legs; skin and knuckles removed
1	lb	Smoked sausage; sliced 3/4 inch thick on bias
3	md	Jalapenos; minced
1	tb	Minced garlic
2	lg	Shallots; minced
1/2	ts	Barbecue spice
2	lg	Carrots; split and cut into 1-inch pieces
4		Ribs celery; split and cut into 1-inch pieces
1	pn	Saffron
40	oz	Strong fat-free chicken stock
1	lg	Yellow bell pepper; diced 1/4-inch
1 1/2	c	Uncle Ben's converted rice
2	ts	Salt
1	ts	Fresh-ground black pepper
4	oz	Sugar snap peas; cut into thirds on bias
		Chopped fresh parsley as needed

INSTRUCTIONS

GARNISH
Another good sounding one from the National Culinary Review, Sept 97 issue.
This one comes from Stanley B. "Doc" Jensen, CEC, CCE, AAC. He was the
winner of the 1997 Senior Chef Superbowl.
Now, you purists, don't start going off on Chef Jensen for using Uncle
Ben's rice! This contest was sponsored by them and all recipes had to have
the product in them. So this is even more of a testimonial to a great chef
if he can make Uncle Ben's taste like rice!
Heat oil in a 6-quart pot. Brown chicken and sausage. Add jalapenos,
garlic, shallots, spice, carrots, celery and saffron. Saute approximately 3
minutes, stirring gently. Add stock. Bring to a boil, reduce heat, cover,
and simmer 20 minutes. Add bell peppers and rice. Simmer 30 minutes longer.
Add salt, black pepper and peas. Simmer 5 more minutes.
Per portion: Place 3/4 cup rice and vegetables in an individual bowl. Place
one chicken leg in center; surround with four slices of sausage. Top with
3/4    cup broth and parsley.
Posted to CHILE-HEADS DIGEST V4 #114 by Glen Hosey <hosey@erols.com> on Sep
6, 1997

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“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”