Name: Salsa Chicken and Potatoes
Ingredients: 6 Red bliss potatoes, cut into 6ths; 1 tb Oil; 1 c Cooked chicken, cut into bite-sized pieces; 1/2 c Chicken broth (up to 1); 1/3 c Hot salsa; 1/3 c Applesauce; 1/8 c Red wine

Though corrupted by the fall, God has wired men and women differently. Men are built by God to be protectors and providers to be defenders and conquerors for good. And when we don’t use these tools in the home and in the church, we’ll find ourselves using them in other meaningless (from an eternal perspective) activities like the rest of the culture. We immerse ourselves in the pursuit of money and yard work and athletics and automobiles and high scores on video games. We devote our hearts to the things that are carnal, worldly and selfish.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		3	Servings

INGREDIENTS

6		Red bliss potatoes, cut into 6ths
1	tb	Oil
1	c	Cooked chicken, cut into bite-sized pieces
1/2	c	Chicken broth (up to 1)
1/3	c	Hot salsa
1/3	c	Applesauce
1/8	c	Red wine

INSTRUCTIONS

by Maxine Wolfson
Heat the oil in a large, heavy frying pan. Add the potatoes, and saute on
medium-high heat until they start to brown, about 10 minutes. Keep them
moving, or they will stick to the pan.
Add the chicken broth, and then the chicken. Stir gently until liquid
starts to bubble. Add salsa, applesauce, and wine. Bring to a boil, then
reduce heat to a simmer. Cover, but leave room for the steam to escape.
Cook about 15 to 20 minutes longer, stirring occasionally, until sauce is
reduced and potatoes are soft.
Serve with salad.
Posted to JEWISH-FOOD digest V97 #014, by "Maxine L. Wolfson"
<MLW@MATH.AMS.ORG> on Tue, 14 Jan 1997.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”