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

Isn’t it strange how a $100 'looks' so big when you take it to church, but so small when you take it to the mall. Isn’t it strange how long it takes to serve God for an hour, but how quickly a team plays 60 minutes of basketball. Isn’t it strange how long a couple of hours spent at church are, but how short they are when watching a movie. Isn’t it strange how we can't think of anything to say when we pray, but don't have difficulty thinking of things to talk about to a friend. Isn’t it strange how we get thrilled when a baseball game goes into extra innings, but we complain when a sermon is longer than the regular time. Isn’t it strange how hard it is to read a chapter in the Bible, but how easy it is to read 100 pages of a bestselling novel. Isn’t it strange how people want to get a front seat at any game or concert, but scramble to get a back seat at church services. Isn’t it strange how we need 2 or 3 weeks advance notice to fit a church event into our schedule, but can adjust our schedule for other events at the last moment. Isn’t it strange how hard it is for people to learn a simple gospel well enough to tell others, but how simple it is for the same people to understand and repeat gossip. Isn’t it strange how everyone wants to go to heaven provided they do not have to believe, or to think, or to say, or do anything. Isn’t it strange how you can send a thousand ';jokes' through e-mail and they spread like wildfire, but when you start sending messages regarding the Lord, people think twice about sharing. Isn’t it strange how we set our clocks to arise at 4:00am or 5:00am to be at the job by 7:30, yet when Sunday comes we can't get to church for 11:00am to praise the one who gave us the jobs! Isn’t it strange how we call God our Father and Jesus our brother, but find it hard to introduce them to our family. Isn’t it strange how small our sins seem, but how big 'their' sins are. Isn’t it strange how we demand justice for others, but expect mercy from God. Isn’t it strange how we are so quick to take directions from a total stranger when we are lost, but are hesitant to take God's direction for our lives. Isn’t it strange how so many churchgoers sing 'Standing on the Promises' but all they do is sit on the premises. Isn’t it strange how people want God to answer their prayers, but refuse to listen to His counsel. Isn’t it strange how we sing about heaven, but live only for today. Isn’t it strange how people think they are going to Heaven, but don't think there is a Hell. Isn’t it strange how it is okay to blame God for evil and suffering in the world, but it is not necessary to thank Him for what is good and pleasant. Isn’t it strange how when something goes wrong, we cry, 'Lord, why me?' but when something goes right, we think, 'Hey, it must be me!'

Unknown Author

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 <[email protected]>
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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