Some believers are very surprised when they are called to suffer. They thought they would do some great thing for God, but all God permits them to do is to suffer. Just suppose you could speak with those who have gone to be with the Lord; everyone has a different story, yet everyone has a tale of suffering. One was persecuted by family and friends...another was inflicted with pain and disease, neglected by the world...another was bereaved of children...another had all these afflictions. But you will notice that though the water was deep, they all have reached the other side. Not one of them blames God for the road He led them; “Salvation” is their only cry. Are there any of you, dear children, murmuring at your lot? Do not sin against God. This is the way God leads all His redeemed ones.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Meats	Scottish	Soups, Scottish, Ethnic	6	Servings

INGREDIENTS

1		3.5lb frying chicken; cut into 8 pieces
1	lb	Beef shanks; cut into 1-inch pieces
6	c	Chicken stock
3	sl	Thick cut bacon
1	tb	Dreid leaf thyme
1		Bay leaf
3/4	c	Pearl barley
1 1/2	c	Chopped leek; white only
		Salt and pepper to taste
2	tb	Chopped parsley

INSTRUCTIONS

Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy
pot and bring to a boil. Reduce the heat and simmer, covered, for 30
minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain
and set aside. Remove chicken for pot. When cool enoguh to handle, debone
and set aside. Add leeks and barley to the pot, and simmer 15 minutes.
Remove beef shanks and debone. Chop meat coarsely, and return to the pot,
along with the chicken. Simmer covered, for 5 minutes more. Season with
salt and pepper to taste and garnish with parsley.
Nutritional info per serving: 626 cal; 65g pro, 32g carb, 25g fat (37%)
Source: Miami Herald 3/21/96 adapted from THe Frugal Gourmet on Our
Immigrant Ancestors by Jeff Smith
formatted 3/24/96 by Lisa Crawford
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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