Name: Hodge-Podge with Meat (Hutspot Met Klapstuck)
Ingredients: 1 1/2 lb Boneless chuck; 3 c Water; 1/2 ts Salt; 3 lb Carrots, sliced; 3 lb Potatoes, pared and quartered; 1 lb Onions, peeled and quartered.; 2 tb Bacon drippings.; Salt and black pepper, to taste

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
	Vegetarian	Netherlands	1	Servings

INGREDIENTS

1 1/2	lb	Boneless chuck
3	c	Water
1/2	ts	Salt
3	lb	Carrots, sliced
3	lb	Potatoes, pared and quartered
1	lb	Onions, peeled and quartered.
2	tb	Bacon drippings.
		Salt and black pepper, to taste

INSTRUCTIONS

from: The wonderful world of cooking
This healthy, economical dish is only one such combination created by the
Neatherlanders. There are Hutspots made with sauerkraut, with kale, with
white beans, and there is even a vegetarian Hutspot made without meat. This
is the one I have.
Simmer meat in 3 cups salted water for 1 hour. Add carrots, Simmer for 10
Minutes. Add Potatoes, onions and drippings. Simmer for 1 hour. Remove
meat. Slice. Keep warm. Mash vegetables together. Season to taste with salt
and pepper. Serve sliced meat on top of vegetables. Serves 6
Posted to Recipe Archive - 22 Sep 96
submitted by: LeiG@aol.com
Date: Thu, 1 Aug 1996 00:34:50 -0400

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