Name: Hungarian Goulash with Apple And Celeriac Rosti
Ingredients: 12 oz Onions; 2 lb Pork shoulder; 2 oz Lard; 1 lb Tomatoes; 1 Clove garlic; 1 tb Paprika; 1 1/2 lb Potatoes; 1 Bay leaf; 1 ts Mixed herbs; Parsley; 2 pt Chicken stock; Apple and Celeriac Rosti; 1/2 Celeriac; 2 Potatoes; 1 Apple; cored; Olive oil for frying

What are the Substitutes for true Repentance? 1. You may reform in the actions without repenting in the heart (Ps. 51:16-17; Joel 2:13). 2. You may experience the emotion of repentance without the effect of it. 3. You may confess the words of a true repenter and never repent (Mt. 21:28-32; 1 Jn. 2:4, 4:20). 4. You may repent for the fear of reprisal alone and not for the hatred of sin. 5. You may talk against sin in public like a true repenter but never repent in private (Mt. 23:1-3). 6. You may repent primarily for temporal gains rather than the glory of God. 7. You may repent of lesser sins for the purpose of avoiding the greater sins (Lk. 11:42). 8. You may repent so generally that you never repent of any specific sin at all. 9. You may repent for the love of friends and religious leaders and not repent for the love of God (Isa. 1: 10-17). 10. You may confess the finished action of sin and not repent from the continuing habit of sin. 11. You may attempt repentance of your sin while consciously leaving open the door of its opportunity. 12. You may make an effort to repent of some sins without repenting of all the sin you know.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Hungarian	Chef, On, A, Shoestring	4	servings

INGREDIENTS

12	oz	Onions
2	lb	Pork shoulder
2	oz	Lard
1	lb	Tomatoes
1		Clove garlic
1	tb	Paprika
1 1/2	lb	Potatoes
1		Bay leaf
1	ts	Mixed herbs
		Parsley
2	pt	Chicken stock
		Apple and Celeriac Rosti
1/2		Celeriac
2		Potatoes
1		Apple; cored
		Olive oil for frying

INSTRUCTIONS

Slice onions. Cut the pork into large chunks. Heat the lard in a casserole
until hot. Colour the pork and onions. Add 1lb peeled and seeded quarters
of tomatoes, the crushed garlic, paprika, bay leaf, mixed herbs and enough
stock to cover.
Bring to the boil, turn down the heat, cover and simmer for 2 hours. Add
1/2 pint stock, 1/2 pint water and the potatoes peeled and cut into
quarters. Place back in the oven for 30-40 minutes at 200C until the
potatoes are soft.
Rosti: Peel the apple, potatoes and celeriac and coarsely grate into a
bowl. Season with salt and pepper. Heat a little oil in a frying pan and
place 4 medium size metal cutters in the pan. Place a quarter of the
mixture in each cutter, pressing it down well with the back of a spoon.
Cook over a low heat for 10-15 minutes, turning once until golden and crisp
on the outside.
Serve the rostis with the Hungarian goulash garnished with chopped parsley.
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