Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Soup	12	Servings

INGREDIENTS

3		Squirrels; -or-
2		Rabbits
5	qt	Boiling water
1	lb	Salt pork; cut into strips
1	lg	Onion; minced
4	c	Chopped tomatoes
2	c	Green lima beans
2	c	Corn (up to)
12		Diced potatoes
1	tb	Salt
1	ts	Black pepper
1/8	ts	Cayenne pepper
4	ts	Sugar
1/2	c	Butter or margarine
4	tb	All-purpose flour
	2	servings.

INSTRUCTIONS

Cut squirrels or rabbits into serving-size pieces. Drop pieces into boiling
water in a large kettle; add salt pork and minced onion. Cover and simmer
for 2 hours, removing film at beginning of cooking. Add vegetables and
seasonings and bring to a boil; cover and simmer 1 hour longer, stirring
occasionally to prevent burning. Make a paste of butter or margarine and
flour; shape into small balls and drop into stew. Boil for 10 minutes,
stirring to make a smooth stew. Add more seasoning, if necessary. Yield: 1
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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