We are constantly on a stretch, if not on a strain, to devise new methods, new plans, new organizations to advance the Church and secure enlargement and efficiency for the gospel. This trend of the day has a tendency to lose sight of the man or sink the man in the plan or organization. God's plan is to make much of the man, far more of him than of anything else. Men are God's method. The Church is looking for better methods; God is looking for better men.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Meats, Grains, Dairy	Mexican	Soups, Mexican, Vegetables, Fruits	6	Servings

INGREDIENTS

1/2	c	Onion; Chopped, 1 Medium
2	tb	Butter Or Margarine
2	c	Chicken Broth
1	lb	Butternut Squash; *
2		Pears; Pared and Sliced
1	ts	Thyme Leaves; Fresh, Snipped
1/4	ts	Salt
1/4	ts	White Pepper
1/4	ts	Coriander; Ground
1	c	Whipping Cream
1		Pear; Unpared, Sliced
1/2	c	Pecans; Toasted, Chopped

INSTRUCTIONS

GARNISHES
*    Squash should be pared, seeded and cut into 1-inch cubes.
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Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat.  Cover and simmer until squash is tender, 10
to 15 minutes.  Pour about half of the soup into food processor workbowl
fitted with steel blade or into blender container; cover and process until
smooth.  Repeat with remaining soup.  Return to Dutch oven; stir in
whipping cream.  Heat, stirring frequently, until hot. Serve with sliced
pear and pecans.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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