God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Have you ever noticed the difference between the way the followers of Mohammed and the followers of Jesus react when one or the other is insulted? When Mohammed is insulted, Islam says the offender is to be killed by the faithful, but when Jesus is mocked, Scripture teaches us to pray that God would have mercy on the mocker. Why the difference? Do Muslims hold Mohammed in higher esteem? Not at all. It’s simply this: Mohammed oppressed and slaughtered some of those that resisted his message and taught his followers to do the same. But Jesus died for His enemies and taught us to love our enemies as well, so that we would be like our Father in heaven. Now, I ask you, which religion sounds as though it came from heaven, and which was made here on earth?
Michael Lawrence
Acorn Squash and Wild Rice
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Vegetables, Rice
4
Servings
INGREDIENTS
2
Acorn squash, ~1-1/2 lb ea
1/2
lb
Small Brussels sprouts
2
ts
Olive oil
1
c
Diced onion
1
ts
Fennel seeds
1
ts
Dried marjoram
1/4
c
Minced fresh sage
1/4
c
Fresh orange juice
2
ts
Fresh lemon juice
1/8
ts
Freshly grated pepper
2
c
Cooked wild rice
INSTRUCTIONS
1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of water.
Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or
until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the fennel,
marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3
minutes. Stir in the cooked wild rice and the Brussels sprouts and heat
through.
5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan with
about 1/2-inch of water, covering with saran wrap and nuking for about 10
minutes or until tender.
Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998
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