Name: Chayotes Rellenos Al Queso
Ingredients: 3 lg Chayotes, 3/4 to 1 pound each; Salt; to taste, if desired; 1 1/2 c Fresh bread crumbs; finely minced; 2 1/2 c Muenster cheese; finely grated; 1 Egg; lightly beaten; 2 ts Garlic; finely minced; 1/4 c Scallions; finely chopped; 1/4 ts Hot pepper flakes; Freshly ground black pepper; to taste; 2 tb Butter

One of the lessons I’ve learned and re-learned in more than one church is the danger of selecting a man to serve as elder who has a history of protracted, repeated, and/or unresolved conflict. On more than one occasion I have overlooked conflict in a man’s life, reasoning either that it was justified by the circumstances, a function of immaturity that has been outgrown, or foisted upon him as the innocent party. The fact is, however, that even when circumstances or theology vindicate his side of the conflict, a man can still be a quarrelsome man. This may demonstrate itself in a lack of gentleness, a propensity to taking rigid positions when none are required, an inability to lose graciously, or simply an over-love of debate. Whatever the form it takes, quarrelsomeness is a serious impediment to effective service as an elder; unchecked it is a clear disqualification (1 Tim. 3:3).

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Summer squa, Hispanic	6	Servings

INGREDIENTS

3	lg	Chayotes, 3/4 to 1 pound each
		Salt; to taste, if desired
1 1/2	c	Fresh bread crumbs; finely minced
2 1/2	c	Muenster cheese; finely grated
1		Egg; lightly beaten
2	ts	Garlic; finely minced
1/4	c	Scallions; finely chopped
1/4	ts	Hot pepper flakes
		Freshly ground black pepper; to taste
2	tb	Butter

INSTRUCTIONS

MINUTES (par-boil 10; prep 10; bake 20):=20 - - Split the chayotes
lengthwise in half. Put them in a kettle of cold water with salt to taste.
Bring to a boil and let simmer about 10 minutes. Do not overcook or the
vegetable will become mushy. Drain and run briefly under cold water. Drain
again. Using a spoon, scoop out the flesh and seeds of each half, leaving a
shell about 1/8-inch thick or slightly thicker. Set the shells aside. Chop
flesh and seeds fine. There should be about 1 cup. - - When ready to cook,
PREHEAT the oven to 425 degrees. In a mixing bowl, combine the chopped pulp
with 1 cup of bread crumbs, 2 cups of the cheese, egg, garlic, scallions,
pepper flakes, salt and pepper to taste. Use this mixture to fill the
chayote halves. Pile the filling up and smooth it over. Combine the
remaining 1/2 cup of cheese with the remaining 1/2 cup of bread crumbs.
Sprinkle the tops with the mixture, patting to help it adhere. Dot the tops
of each half with butter. Arrange the stuffed halves in a lightly buttered
baking dish and bake for 20 minutes. MasterCook [patH 01Se96]
Recipe By     : Cooking with Craig Claiborne and Pierre Franey
Posted to MC-Recipe Digest V1 #222
Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : (First Ballantine Books Edition, 1985).=20 "Chayotes Rellenos al
Queso" means "Chayotes Stuffed With Cheese." ~~~~~~ Copyright =A9 1996
Charleston.Net=20 See the Page:
http://www.charleston.net/entertain/whatcook.html=20 The Post and Courier,
134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr.
Assoc. : 2535 0 0 0 0 0 0 0 0 0

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