Name: Bread Stuffing (For Poultry)
Ingredients: 1 qt Bread; Water; 1 ts Salt; 1/8 ts Pepper; 1/4 ts Poultry seasoning; 1 ts Parsley, chopped; 1/2 ts Onion, minced; 2 tb Butter, melted; 1 Egg, slightly beaten; Giblets

The foreknowledge spoken of (in Romans 8:29) is foreknowledge of persons, not events. The statement reads, “whom He foreknew…” You see this as well in Romans 11:2, speaking of His endearment to Israel: “God did not reject His people whom He foreknew.” Therefore we can deduce that foreknowledge as related to salvation is not just seeing a person's conversion experience prior to election and therefore electing on the basis of the individual’s choice. It is a foreloving of persons.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Penndutch, Poultry	1	Servings

INGREDIENTS

1	qt	Bread
		Water
1	ts	Salt
1/8	ts	Pepper
1/4	ts	Poultry seasoning
1	ts	Parsley, chopped
1/2	ts	Onion, minced
2	tb	Butter, melted
1		Egg, slightly beaten
		Giblets

INSTRUCTIONS

Soak the bread in cold water and squeeze dry. Add seasoning ingredients and
melted butter and mix thoroughly. Add egg and the heart, liver and gizzard
of the fowl which have been partially cooked and chopped fine. Use for
stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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