Because the Father, the Son, and the Spirit are perfectly united in their essence, the three persons of the Trinity must be perfectly united both (a) in their saving intentions and (b) their saving acts. What the Father wills must be what the Son wills, and what the Son wills must be what the Spirit wills. Those whom the Father intends to save must be the same exact number as those whom the Son intends to save, and those whom the Son intends to save must be the same exact number as those whom the Spirit intends to save. And since Scripture teaches (a) that the Father has chosen to save a particular people and not all without exception, and since it teaches (b) that the Spirit will regenerate that same particular people and not all without exception, it also teaches (c) that the Son has atoned for that same particular people and not all without exception. To say otherwise is to strike at the heart of the unity of the Triune God. It is to undermine the doctrine of the Trinity, the most fundamental doctrine of Christianity. Unity in the Trinity demands a particular redemption.

Mike Riccardi

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs, Vegetables	Dutch	Poultry, Pies	1	Servings

INGREDIENTS

		-PASTRY:
2	c	All-purpose flour
1	ts	Salt
1 1/2	c	Butter or margarine, chilled and cut into thin slices
3	tb	Shortening
1/3	c	Ice water FILLING:
1		Broiler/fryer chicken (3 to
4		Pounds), cut up
2	qt	Water
1		Bay leaf
1		Garlic clove, minced
1 1/2	c	Fresh or frozen cut green beans
1 1/2	c	Thinly sliced carrots
1	c	Diced peeled potatoes
1/2	ts	Dried basil
1/2	c	Sliced fresh mushrooms
1	pk	(10 ounces) frozen peas
1	cn	(16 ounces) whole tomatoes, drained and chopped
4	tb	Butter or margarine
1/4	c	All-purpose flour
1	c	Heavy cream
2		Egg yolks Salt and pepper to taste GLAZE:
1		Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED:
6		New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks

INSTRUCTIONS

In a large mixing bowl, combine flour and salt. Using a pastry blender, cut
in butter and shortening until mixture resembles coarse meal (work quickly
so the butter does not soften). Sprinkle with ice water; rapidly blend
together with a fork. Gather the dough into a ball, then flatten into a
circle. Wrap in foil; chill at least 3 hours or overnight. For filling,
place chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil;
reduce heat and cook for 30-40 minutes or until chicken is tender. Rem ove
and debone chicken; set aside. Skim fat from the stock. Add beans, carrots,
potatoes and basil; cover and simmer 12-15 minutes or until the vegetables
are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5
minutes. Drain vegetables and reserve stock; set aside. Melt butter in
another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2
cups of reserved stock. Discard remaining stock. In a small bowl, stir
together cream and egg yolks. Whisk into the sauce; remove from heat.
Season with salt and pepper. Gently fold in reserved chicken and
vegetables. To assemble flowerpots, brush the outside of pots with
vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing
the foil gently down into the pot and being careful not to tear it. Fill
each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom;
set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place
one circle on each flowerpot, turndown the edges and flute the ends. Cut
three sma ll steam holes in the center of each pastry. In a small bowl,
lightly beat glaze ingredients; brush on top of each crust. Place
flowerpots on a baking sheet. Bake at 425! for 30-35 minutes or until the
crust is browned and the filling's hot and bubbly. Place one stick with a
seed packet in each pot before serving.
Yield: 6 servings.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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