They who avow the doctrines distinguished by the name of Calvinistic, ought, if consistent with their own principles, to be most gentle and forbearing of all men, in meekness instructing them that oppose. With us, it is a fundamental maxim, that a man can receive nothing but what is given him from heaven (John 3:27). If, therefore, it has pleased God to give us the knowledge of some truths, which are hidden from others, who have the same outward means of information; it is a just reason for thankfulness to Him, but will not justify our being angry with them; for we are no better or wiser than they in ourselves, and might have opposed the truths which we now prize, with the same eagerness and obstinacy, if His grace had not made us to differ. If the man, mentioned in John 9, who was born blind, on whom our Lord graciously bestowed the blessing of sight, had taken a cudgel and beat all the blind men he met, because they would not see, his conduct would have greatly resembled that of an angry Calvinist.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		A-ok, Beef, Meatloaf, 2-tnt	8	Servings

INGREDIENTS

1 1/2	lb	Lean ground beef
1/2	lb	Jjimmy Dean sage sausage
1		Green pepper; chopped
1		Onion; chopped
1/2		Envelope onion soup mix
3	sl	Old bread; cubed and soaked in 1/2 cup milk
2		Eggs; beaten
1/4	ts	Salt
1/2	ts	Pepper
4	tb	Chili sauce
1/2	cn	Green chilies; chopped
		Seasonings; to taste

INSTRUCTIONS

Mix enough catsup, mustard and brown sugar to make 1/2 cup topping.
Combine all ingredients and place in shallow baking pan shaping into a loaf
shape. Top with mixture of catsup, brown sugar and Dijon mustard. Bake1-
1/4    hours at 350 degrees.
Lou's Notes: I used regular sausage as I don't like sage. I didn't have any
"old" bread, so I toasted the bread a bit to dry it out. I seasoned with
Tony Chachere's but many others would work. Sometimes I leave out the green
chiles and sometimes substitute green salad olives (with pimentos). Also
sometimes use red or yellow bell peppers instead of green.
I don't know the proportions I use for the topping - just go by taste.
The first time I made this meatloaf, it was delicious, but didn't hold
together well. The next time I made it, I squeezed the milk out of the
bread before adding it to the mixture. Also I made the loaf as "solid" as I
could. I cook my meatloaf in a meatload pan. Although the grease collected
in the bottom of the pan, there was still, in the top part, sort of a "run
off" of meatloaf from the main loaf. I discarded (i.e., gave the dogs) that
part. It was edible, but rather runny and not very pretty. This recipe made
two loaves. They freeze very well.
When I buy the sausage, I cut the 1 pound package into two parts and freeze
them until needed.
Recipe by: Confederate House
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Sep 08, 1997

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