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We start each day with our personal security resting not on the accepting love of God and the sacrifice of Christ but on our present feelings or recent achievements in the Christian life. Since these arguments will not quiet the human conscience, we are inevitably moved either to discouragement and apathy or to a self-righteousness which falsifies the record to achieve a sense of peace. But the faith that is able to warm itself at the fire of God’s love, instead of having to steal love and self-acceptance from other sources, is actually the root of peace.
Richard Lovelace

Country Corn Chowder

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Soup 6 Servings

INGREDIENTS

1/4 lb Diced salt pork
1 c Chopped onion
1 cn (16-oz) white potatoes; drain and diced
2 1/2 c Water
2 cn Mexican-style corn
1 cn Cream-style corn
1 c Evaporated milk
1 ts Salt
1/4 ts Pepper
1/4 c Flour

INSTRUCTIONS

Saute salt pork until crisp. Add onion and saute until soft. Add potatoes,
2 cups water, corn, evaporated milk, salt and pepper. Heat until bubbly.
Blend flour with remaining 1/2 cup water. Stir into chowder. Cook, stirring
constantly until mixture thickens and bubbles for 3 minutes. (From Sandra
Jakab.)
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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