Name: Egg Topped Cauliflower
Ingredients: 1 md Cauliflower (1 1/4 lb.); 4 c Water; 1 ts Salt; 3 tb Butter; 1 Egg, hard cooked, chopped; 1 ts Parsley, minced

If one holds to an unlimited atonement while denying universal salvation, one ends up with a redemption that leaves men not totally free or actually redeemed, a reconciliation that leaves men still estranged from God, a propitiation that leaves men still under the wrath of God, and a substitutionary death that still makes the sinner himself help pay the debt of his sin. All of these aspects of the atoning work of Christ then become nothing more than a possibility that relies upon man to make them a reality.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables	4	Servings

INGREDIENTS

1	md	Cauliflower (1 1/4 lb.)
4	c	Water
1	ts	Salt
3	tb	Butter
1		Egg, hard cooked, chopped
1	ts	Parsley, minced

INSTRUCTIONS

Trim cauliflower of large outer leaves, leaving small tender leaves. Cut
deep cross in center of stalk. Bring salt and water to boil in 4 quart
saucepan.  Add cauliflower, stalk down. Simmer uncovered 2 minutes, then
cover and simmer until crisp tender, about 10 to 12 minutes. Lift to
colander to drain well.  Put in heated serving dish. Pour hot butter over
and sprinkle with egg and parsley. Randy Rigg

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