From my childhood up, my mind had been full of objections against the doctrine of God's sovereignty in choosing whom He would to eternal life, and rejecting him whom He pleased; leaving them eternally to perish, and be everlastingly tormented in Hell. It used to appear like a horrible doctrine to me. But I have often, since that first conviction, had quite another kind of sense of God's sovereignty than I had then. I have often since had not only a conviction, but a delightful conviction. The doctrine has very often appeared exceeding pleasant, bright, and sweet. Absolute sovereignty is what I love to ascribe to God. But my first conviction was not so.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cklive01	4	servings

INGREDIENTS

1	tb	Unsalted butter
1	c	Shredded cabbage
3/4	lb	Roasted onions; peeled, chopped,
		Reserving liquid
3 1/2	c	Beef broth
1	c	Pot roast gravy; (leftover)
1	lb	Roasted beets; peeled, julienned,
		Reserving liquid
2	c	Diced pot roast
2	tb	Red wine vinegar
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Chopped fresh dill
		=== GARNISH ===
		Sour cream
		Dill sprigs

INSTRUCTIONS

In a large heavy sauce pan over moderate heat, melt butter, add
cabbage and cook until wilted. Stir in onions and reserved liquid,
the broth, the gravy, the beets and reserved liquid, the pot roast,
the vinegar, and salt and pepper to taste. Simmer the soup, stirring
occasionally, for 10 minutes. Stir in the chopped dill. Ladle into
warm bowls, spoon a dollop of sour cream onto each serving and
garnish the soup with the dill sprigs. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8805 broadcast 01-23-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-11-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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