Every true prayer has its background and its foreground. The foreground of prayer is the intense, immediate desire for a certain blessing which seems to be absolutely necessary for the soul to have; the background of prayer is the quiet, earnest desire that the will of God, whatever it may be, should be done. What a picture is the perfect prayer of Jesus in Gethsemane! In front burns the strong desire to escape death and to live; but behind there stands, calm and strong, the craving of the whole life for the doing of the will of God... Leave out the foreground, let there be no expression of the will of him who prays, and there is left a pure submission which is almost fatalism. Leave out the background, let there be no acceptance of the will of God, and the prayer is only an expression of self-will, a petulant claiming of the uncorrected choice of him who prays. Only when the two are there together, the special desire resting on the universal submission, the universal submission opening into the special desire is the picture perfect and the prayer complete.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Poultry, Beef	20	Servings

INGREDIENTS

3	lb	Chicken
2	lb	Beef shank cross-cuts
12	c	Water
1	tb	Salt
1/4	ts	Black pepper
6	sl	Bacon
56	oz	Tomato
1	c	Potato; peeled & cubed
2	c	Carrot; coarsely chopped
1	c	Onion; chopped
1	c	Celery; chopped
1	c	Bell pepper; chopped
2	tb	Brown sugar; dark
1/4	ts	Dried red pepper; crushed
4		Cloves; whole
1		Garlic clove; minced
1		Bay leaf
4		Corn; fresh
32	oz	Butter beans
10	oz	Okra; frozen cut
2/3	c	Flour

INSTRUCTIONS

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover, cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones, discard skin and bones. Cube beef and chicken. Set aside.
Cook bacon til crisp, drain, reserving drippings. Cruble bacon, set aside.
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes,
potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves,
garlic,and Bay Leaf. Cover, simmer 1 hour, stirring often. Remove cloves
and bay leaf. With knife, make cuts down center of each row of corn kernels
and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra
to Dutch oven, simmer 20 minutes. Blend flour and reserved bacon drippings,
stir into stew. Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for a great meal.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998

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