I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs		Bread	8	Servings

INGREDIENTS

2	pk	(6-oz) corn-bread mix
1	cn	(5.5-oz) refrigerated buttermilk biscuits
2 1/4	c	Chopped onion
1 1/2	c	Celery
1/4	c	Butter; melted
5 1/2	c	Chicken broth
5	lg	Eggs; lightly beaten
1 1/2	ts	Rubbed sage
1 1/2	ts	Pepper
3/4	ts	Salt

INSTRUCTIONS

Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5
ounces) according to package direction; let cool. Crumble corn bread and
biscuits in a large bowl. Set aside.
Cook onion and celery in butter in a skillet over medium high heat,
stirring constantly, until tender.  Add onion mixture, broth and remaining
ingredients to cornbread mixture; stir well. Spoon mixture into a greased
13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in
baking).  Bake, uncovered, at 350 degrees for 55 minutes or until golden.
Makes 8 to 10 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”