Too often Christians deal with the pain like an atheist, as if God were not involved. We don’t take our lives, but we live the rest of our lives as an empty, depressed, defeated soul. We find no pleasure in living. The minimal tasks become burdens. We are of little use to God or others. We mope around with long faces and oftentimes self-medicate ourselves with chemicals, spending addictions and withdrawal from others. I think it goes without saying that this lifestyle shows no faith in God’s good providence, brings Him dishonor and results in a miserable life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Casseroles, Corn, Side dishes, Zucchini	4	Servings

INGREDIENTS

2	tb	Corn oil
1	sm	Onion, diced
3	c	Corn kernels, fresh or frozen
2	sm	Zucchinis, grated
2		Canned chipotles, minced
1	c	Monterey jack cheese, grated
2		Eggs, beaten
		Salt and pepper to taste
2		Corn tortillas, stale; ground

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. In a large skillet heat oil over medium heat; add onion and saute until
soft.
3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring
often.
4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season
to taste.
5. Spread corn mixture into a greased casserole.
6. Crumble stale corn tortillas (use tortilla chips if you have too), and
mix with remaining cheese.
7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until
golden brown and heated through.
NOTES : This is a very tasty casserole that even kids will enjoy if you
remove the Chipotles. You can add half the amount of chipotles to half of
the mixture and cook in two separate casseroles. Baking time may be
slighlty lees. This way you can enjoy the full flavour of the dish and get
your kids to eat zucchini without them even knowing it.
Recipe by: Totally Corn Cookbook - Siegel & Gillingham Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by RecipeLu <[email protected]>
on Jul 5, 1997

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”