Baked Sweet Potatoes With Sauteed Squash And Peppers

Accountability Questions: 1. How often did you meet with God this week? 2. What has God been saying to you through His Word this week? 3. What sins in your personal or business life did you experience this week that need confession? 4. Are you giving to the Lord’s work regularly and proportionately as God has blessed you? What percentage did you give last month? 5. What movies did you see this past week? Do you feel good about viewing these movies? What about the Internet? Would you be able to tell your fellow Christians in your church what you have seen without being embarrassed? 6. How did you influence your marriage and family this week? How positively? How negatively? What could you do to improve? 7. Did you pray for me/us this week? 8. What challenges or struggles are weighing on your mind? 9. What lives did you influence for Christ this week? 10. Did you just lie to me?

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Dairy		Ew, Import, Text	1	Servings

INGREDIENTS

1		Zucchini
1		Yellow squash
1		Red pepper
1	T	Olive oil
4		Sweet potatoes, baked
		Salt
		Pepper
		Sour cream

INSTRUCTIONS

Dice the zucchini, squash and red pepper. In large non-stick saute
pan, heat the olive oil. Add the diced vegetables. Slice sweet
potatoes in half and scoop out some filling. Place vegetables in  sweet
potato shell. Season with salt and pepper. Serve with sour  cream.
Recipe By     :FROM MY GARDEN SHOW #5546  Posted to MC-Recipe Digest V1
#249  Date: Thu, 17 Oct 1996 14:52:49 -0400  From: Meg Antczak
<meginny@frontiernet.net>

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 639 Calories From Fat: 522 Total Fat: 59.4g Cholesterol: 117.9mg Sodium: 494.9mg Potassium: 1175.4mg Carbohydrates: 22.2g Fiber: 5.3g Sugar: 17.8g Protein: 8.7g