[P]ersons are generally very liberal of their invectives against the clergy, and think they justly blame the conduct of’ that minister who does not take heed to and watch over the flock, of which the Holy Ghost has made him overseer: but may not every governor of a family, be in a lower degree liable to the same censure, who takes no thought for those souls that are committed to his charge? For every house is as it were a little parish, every governor a priest, every family a flock; and if any of them perish through the governor’s neglect, their blood will God require at their hands.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	4	Servings

INGREDIENTS

		Raw shrimp; cleaned
6	sl	Slices bacon
3	tb	Ketchup
3	tb	White vinegar
1/4	ts	Ginger
6		Green onions; chopped
1	tb	Each: soy sauce; oil, honey and brown sugar
1/4	ts	Garlic powder
2	tb	Apricot or peach preserves

INSTRUCTIONS

Butterfly shrimp by cutting down back--flatten and leave tail on. Fry
bacon; remove from skillet. Fry shrimp in grease until they turn white. Set
aside. Mix rest of ingredients and bring to boil. Pour over shrimp and top
with bacon pieces. Place under broiler for 5 minutes. Serve with carrot
curls and hunks of sweet pickle.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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