David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Seafood		Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice	2	Dozen

INGREDIENTS

6	c	;Water
24		Fresh jumbo shrimp; unpeeled
3	oz	Cream cheese; softened
1	oz	Blue cheese; crumbled
1/2	ts	Prepared mustard
1	ts	Green onion; finely chopped
3/4	c	Parsley; finely chopped

INSTRUCTIONS

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
rinse with cold water.  Chill. Peel and devein shrimp. Butterfly shrimp,
leaving tails intact.
Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp
with 1 tsp. cheese mixture.  Roll cut side of shrimp in parsley. Cover and
chill at least 1 hour.
From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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