Romanian pastor Richard Wurmbrand spent 14 years in prison for preaching the gospel. Although his captors smashed four of his vertebrae and either cut or burned 18 holes in his body, they could not defeat him. He testified, “Alone in my cell, cold, hungry, and in rags, I danced for joy every night.” During this time he turned to a fellow prisoner, a man he had led to the Lord before they were arrested, and asked, “Have you any resentment against me that I brought you to Christ?” His response: “I have no words to express my thankfulness that you brought me to the wonderful Savior. I would never have it another way.” These two men exemplify the supernatural joy that can be experienced by believers who live on the edge of death as the result of being severely persecuted.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

2	lb	Confectionery sugar
1/2	c	Butter or one stick
1	cn	Fat free eagle brand sweeten condensed milk.; (not evaporated)
1	c	Chopped pecans
6	oz	Shredded coconut
3/4	c	Peanut butter
		Reduced fat chocolate chips; (semi sweet)
1/4		Stick paraffin

INSTRUCTIONS

These are great frozen and the peanut butter bon bons are most rich and
delicious!! Melt the paraffin first since it takes longer to melt. Keep the
chocolate and paraffin mixture hot as you dip the bon bons or it clumps.
Depending on the size of the bon bons, makes about 50 balls.
Mix the top 3 ingredients together and then split in 1/2. In 1/2 of the
mixture, add peanut butter and mix well; cover. In the other 1/2 of the
mixture, add pecans and coconut; mix well and cover. Refrigerate both
mixtures for 1-1/2 to 2 hours. Roll filling in to balls. Melt chocolate and
paraffin together. Cover bon bons in chocolate. Refrigerate or freeze.
Posted to EAT-L Digest  by Sue Plumley <splumley@CITYNET.NET> on Dec 15,
1997

A Message from our Provider:

“Better to face the truth now, than after death”