Each year Crossfire Ministries celebrates a Harvest celebration featuring a key international speaker from an affective missions ministry. On Sunday, Sept. 20, Reverend David Ogren will be the special speaker at the 10 a.m. worship service in the conference room adjacent to MVP Health Club, 515 E. Division, Rockford. The public is cordially invited to attend this service. Special music will be provided by Crossfire’s worship team, led by Pastor Judy Hemmila. Chili, cornbread and pie will be served for lunch following the service. Ogren has pastored four congregations over the past 35 years. He pastored two churches on the West Coast in Washington and two congregations in the Midwest. He has been married for 37 years to Colleen and is the father of three children and the grandfather of four. While pastoring Philadelphia Church in Seattle, Wash., from 1996-2007, Pastor Ogren served as the missions director for International Russian Radio and Television (IRR/TV). After he resigned his church in 2007, IRR/TV asked him to be the U.S. and Canadian representative for this mission’s ministry. He now travels throughout North America casting vision for IRR/TV and ministering to pastors and churches. IRR/TV is a nondenominational, modern mission’s organization which focuses on taking the Gospel to the nations of Russia, Asia, the Middle East and North Africa. The tools of television, radio and the Internet greatly enhance the fulfillment of the Great Commission of Christ. To achieve the goals of reaching these different people groups, IRR/TV produces evangelistic radio programs, television programs, videos and literature in 20 languages. In 2005, IRR/TV received the National Religious Broadcasting International Ministry Award during the 62nd Annual Convention in Anaheim, Calif. Missions are the heart of God for all people groups in our world today. This service will help you understand how the Gospel of Jesus Christ is communicated in a different culture. Pastor Ogren will inspire and challenge you to make your Christian witness relevant in the world which you live. Don’t miss this opportunity.
by JEANNE BRIGGS Of all the myriad preparations to which chicken so beautifully adapts, perhaps none is as simple or as popular as the salad. Chicken provides a light but flavorful foil for any number of other flavors: chicken with apples, chicken with olives, curried chicken with chutney, chicken with avocados-the combinations are endless. First you will have to begin with poached chicken, and I have added a master recipe for poaching perfect chicken that will remain moist in the salad. Let’s start cooking! Poached Chicken Breasts Place the chicken breasts in a large saucepan. Cover with cold water or broth. Add salt to the water if you wish, but it is not necessary. Bring slowly to a simmer over moderately low heat. Simmer skinless, boneless breasts for 10 to 15 minutes; chicken on the bone with skin for 15 to 20 minutes. Remove pan from heat and let chicken cool in liquid if you have time, or pat dry and use immediately. To keep the chicken moist and juicy, cover with cooking liquid and store in refrigerator. Use within a day or two. Bombay Salad 1 cup sour cream 1/3 cup mango chutney, such as Major Grey’s, finely chopped 1 tablespoon lime juice 1 teaspoon curry powder 1/3 cup shredded coconut, toasted 1/4 cup slivered almonds, toasted 2 cups diced (1/2-inch) cooked chicken 1 bunch watercress, large stems removed 3 medium peaches, peeled and sliced 4 plums, sliced 2 kiwi, peeled and sliced Combine sour cream, chutney, limejuice, curry powder, 1/4 cup of the coconut, and the almonds. In a medium bowl, toss chicken with 3/4 cup of the curry dressing. Cover and refrigerate chicken mixture and remaining curry dressing separately for about 30 minutes to develop the flavors, or longer if desired. To serve, arrange watercress around the edge of the platter. Mound the chicken salad in the center. Arrange peaches, plums, and kiwi alternately around the chicken. Sprinkle remaining toasted coconut on top. Serve extra dressing on the side. Serves 4. Sante Fe Layered Salad 3 cups cooked cubed chicken 1 cup corn kernels, fresh or frozen, thawed 1 cup canned black beans, rinsed and drained 1 red pepper, diced 2/3 cup thinly sliced scallions 1 cup mayonnaise 2 fresh jalapeño peppers, […]