In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy			8	Servings

INGREDIENTS

1	lb	Fusilli pasta; cooked according to package directions
2	tb	Butter or margarine
2/3	c	Chopped onion
3	tb	Flour
3	c	Milk
2	c	(8 oz.) shredded Cheddar cheese
1	ts	Dry mustard
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1/8	ts	Ground red pepper
1	cn	(14 oz.) tomatoes; cut up
8	oz	Sliced baked ham; cut into 1/4-inch-thick strips
1	c	Frozen peas
1/3	c	Plain dry bread crumbs
1	tb	Freshly grated Parmesan cheese
1	tb	Chopped fresh parsley

INSTRUCTIONS

CRUMB TOPPING
1. Heat oven to 375°F. Grease a 3-quart casserole; set aside.
2. Melt butter in medium saucepan over medium-high heat. Add onion and cook
until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour
milk into saucepan, stirring constantly. Bring to boil, reduce heat and
simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese,
mustard, salt and peppers. Toss cheese sauce with pasta, tomatoes, ham and
peas. Pour into ovenproof casserole.
3. Make Crumb Topping: Combine all ingredients and sprinkle over casserole.
Bake 15 minutes, until golden.
Makes 8 servings.
The cure for a hard day, this dish offers the comfort of baked macaroni 'n'
cheese.
PER SERVING Calories 530 Total Fat 20.5 g Saturated Fat 11 g Cholesterol 68
mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg Fiber 3 g
Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy
MasterCook formatted by Joyce M. Bennis (Joyce_B@msn.com)
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on May
10, 1998

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