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
Seafood, Eggs, Dairy, Meats	Swiss	Seafood	4	Servings

INGREDIENTS

1		(9-inch) pie crust
1/2	c	Mayonnaise
2	tb	Flour
2		Eggs; beaten
1/2	c	Milk
1	cn	(6.5-oz) crab meat
1/2	lb	Swiss cheese; cut into 1/4-inch cubes
1/3	c	Chopped green onion
1/4	ts	Salt
		Lemon juice to taste
		Parsley and paprika

INSTRUCTIONS

Cook pie crust until slightly browned. Combine all ingredients, except
lemon juice, parsley and paprika. Place into quiche shell and bake at 350
for 30-40 minutes. Remove from oven, sprinkle with lemon juice, parsley and
paprika (so very good).
MRS WINSTON BURKS (JENNIE)
MARVELL, AR
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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