Name: Pollo Frito Fried Chicken
Ingredients: 3 lb Chicken fryer, cut into serving pieces; 1/2 c Flour; 1 ts Salt; 1 ts Paprika; 1/8 ts Pepper; 2 tb Oil; 2 tb Butter; 1 sm Onion; chopped; 1 c Garlic; chopped; 2 tb Parsley; chopped; 1 Green bell pepper; chopped; 3 tb Flour; 1 c Chicken stock Salt and pepper to taste; 1 tb Lemon juice

There are other features or characteristics of apostolic ministry that must be noted. Whereas the presence of these factors does not make one an apostle, their absence may well call into question the authenticity of one's claim to that office. One would be hard-pressed to find an apostle in the NT whose life was not characterized by these features: 1. Success in ministry (1 Cor.9:2; cf. 2 Cor. 3:1-3; [Paul appealed to the reality of their conversion as evidence of the authenticity of his apostolic calling]; but non-apostles also have great evangelistic success; see Philip in Acts 8). 2. Signs and Wonders (Ac. 5:12; Rom. 15:19; 2 Cor. 12:12; but non-apostles also performed signs and wonders; see Stephen in Acts 6 and Philip in Acts 8). 3. Extreme suffering (Col. 1:24; 2 Cor. 4:7-15; 11:23-33; etc.; certainly countless others also suffer). 4. Christ-like life and humility (2 Cor. 1:12; 2:17; 3:4-6; 4:2; 5:11; 6:3-13; 7:2; 10:13-18; 11:6,23-28; but there is no reason why a non-apostolic believer might not live at this same level of maturity). 5. Special insight into divine mysteries (Eph. 3:1-6; 1 Tim. 3:16; Rom. 11:25-32; 2 Cor. 12:1-4, 7). 6. Authority and the power to enforce it (Ac. 5:1-11; 1 Cor. 4:18-21; 5:5; 2 Cor. 10:8; 13:10; 1 Tim. 1:20). 7. God-orchestrated stigma (1 Cor. 4:9-13; 2 Cor. 6:3-10; 12:1-10). I often wonder if those who quickly accept the title of “Apostle” have bothered to read these texts, especially 1 Cor. 4:9-13.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Poultry	4	Servings

INGREDIENTS

3	lb	Chicken fryer, cut into serving pieces
1/2	c	Flour
1	ts	Salt
1	ts	Paprika
1/8	ts	Pepper
2	tb	Oil
2	tb	Butter
1	sm	Onion; chopped
1	c	Garlic; chopped
2	tb	Parsley; chopped
1		Green bell pepper; chopped
3	tb	Flour
1	c	Chicken stock Salt and pepper to taste
1	tb	Lemon juice

INSTRUCTIONS

Roll the chicken pieces in the flour, which has been well mixed with the
seasonings. Heat the oil and butter in a skillet; place chicken pieces skin
side down in skillet and cook, uncovered, for 15 to 25 minutes on each
side, turning only once. Transfer chicken to heated serving platter and
keep warm. In the same skillet, adding more butter if necessary, saute' the
onion, garlic, parsley, and pepper. Push the vegetables to one side, stir
in the 3 tablespoons of flour, cooking slowly for a few minutes; then add
the chicken stock and stir until thickened. Add salt and pepper to taste
and lemon juice; blend well. Pour this sauce over the chicken and serve.
Makes 4 servings. Trader Vic's Book of Mexican Cooking Typos by Brenda
Adams <adamsfmle@aol.com>
Recipe By     : Trader Vic's Book of Mexican Cooking
Posted to FOODWINE Digest  9 October 96
Date:    Wed, 9 Oct 1996 19:18:48 -0400
From:    Brenda Adams <ADAMSFMLE@AOL.COM>

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