Name: Beef and Mushroom Cobbler
Ingredients: 2 tb Vegetable oil; 1/2 c Onion; chopped; 1/2 lb Mushrooms; quartered; 2 Cloves garlic; chopped; 1/3 c Unsifted flour; 1/4 ts Salt; 1/4 ts Pepper; 2 lb Beef round; cut in 1/2" cubes; 1 cn Beef broth; 1/2 c Orange juice; 2 tb Tarragon vinegar; 1 ts Orange rind; grated; 1 ts Worcestershire sauce; 3/4 c Whole-wheat flour; 3/4 c Unsifed; 1 tb Baking powder; 1/4 c Fresh parsley; chopped; 1 ts Dried tarragon; 1/4 ts Dried thyme; 1/4 ts Salt; 1/4 ts Fresh ground black pepper; 1/4 c Butter; cut up; 1/2 c Water; 1 tb Oats; rolled (raw); 1 ts Sesame seeds

As a philosophical idea, God’s decreeing of a thing has dominance over His seeing a thing beforehand. Even though…the word foreknowledge is more than pre-sight, we nonetheless cannot disregard the verity that God sees all things beforehand. Thus God’s seeing all things has forever been a reality to Him, and God’s determining all things has also been forever. These two have had eternal origins. As long as He has decreed, He has known; and as long as He has known, He has decreed. So, in one sense, we cannot put one philosophical idea ahead of the other in terms of time. Yet we can put one above the other in terms of dominance. If God has seen and determined at the same time, we cannot make His decreeing subservient to His knowing. The reason one is preceding the other in terms of force (not time) is that determination is a willful act of God, whereas seeing is a passive act. God cannot help but see all, but He wills to decree. Therefore what He determines, He sees; and what He sees, is determined. The force of decreeing a thing dominates the seeing.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Beef	6	Servings

INGREDIENTS

2	tb	Vegetable oil
1/2	c	Onion; chopped
1/2	lb	Mushrooms; quartered
2		Cloves garlic; chopped
1/3	c	Unsifted flour
1/4	ts	Salt
1/4	ts	Pepper
2	lb	Beef round; cut in 1/2" cubes
1	cn	Beef broth
1/2	c	Orange juice
2	tb	Tarragon vinegar
1	ts	Orange rind; grated
1	ts	Worcestershire sauce
3/4	c	Whole-wheat flour
3/4	c	Unsifed
1	tb	Baking powder
1/4	c	Fresh parsley; chopped
1	ts	Dried tarragon
1/4	ts	Dried thyme
1/4	ts	Salt
1/4	ts	Fresh ground black pepper
1/4	c	Butter; cut up
1/2	c	Water
1	tb	Oats; rolled (raw)
1	ts	Sesame seeds

INSTRUCTIONS

BEEF STEW
WHOLE WHEAT CRUST
Prepare Beef Stew: Heat oven to 350&deg;F. In large skillet, heat 1 tbs. oil.
Add onion, mushrooms, and garlic. Saute, stirring, till onion & mushrooms
are golden. Remove to shallow 1 1/2-quart casserole.
In plastic bag, combine 1/4 cup flour, the salt & ground pepper. Toss beef
cubes in flour mixture.  Add remaining oil, beef cubes, half at a time, to
skillet.  Saute til beef is browned on all sides.  Remove beef cubes to
casserole as they are browned; toss with onion mushrooms.
In small bowl, with wire whisk, beat broth, orange juice, tarragon vinegar,
orange rind, Worcestershire sauce and the remaining flour til smooth; add
to skillet. Cook, stirring, til mixture thickens slightly; stir into
mixture in casserole.
Cover casserole tightly with lid or aluminum foil. Bake 1 1/2 hours or til
meat is tender.
Meanwhile, prepare Whole-Wheat Crust: In medium-size bowl, combine flours,
baking powder, parsley, tarragon, thyme, salt, cracked pepper.  With pastry
blender, cut in butter til mixture resembles coarse crumbs.  With fork,
stir in water, 1 tablespoon at a time, just til dough holds together when
pressed lightly into a ball.
Between wheets of waxed paper, roll out crust to fit top of casserole. When
beef is tender, uncover casserole and place crust on top of meat mixture.
Sprinkle oats and sesame seeds over top.
Bake 20 to 25 minutes longer or until crust is golden brown. Serve from
casserole.
Posted to recipelu-digest by Nesb2 <[email protected]> on Mar 2, 1998

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