The devil hates you. He lost you to God and he fiercely wants you back. He wants to see more than anything you fall way from the Lord. He is your “adversary.” He is, 1 Peter 5:8, “a roaring lion, seeking someone to devour.” Yet we are promised we can be victorious when we do things God’s way. And doing things God’s way is laying hold of His resources and being “strong in the Lord and in the strength of His might.” And though Satan will try to convince you this is not the case, let’s always keep in mind that He is the “father or lies” (Jn. 8:44).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Vegetarian, Mexican, Main dish, Vegetables	10	Servings

INGREDIENTS

2	cn	Whole green chili peppers*
3	c	Sharp Cheddar cheese**
4		Green onions, sliced
3	c	Shredded mozzarella cheese
6		Eggs
4	c	Milk
3/4	c	All-purpose flour
1/4	ts	Salt
2	cn	Green chili salsa

INSTRUCTIONS

* 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith.  Spread
chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts.  Let stand for 5 minutes before serving.
Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

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