Name: Golden Gouda Corn Gratin
Ingredients: 1 tb Unsalted butter; 1/2 c Onion, chopped; 1/2 c Green onion, chopped; 3 c Corn; 1/4 ts Salt; 1/4 ts Dried thyme, crushed; 1/4 ts Cayenne; 1/4 ts Black pepper; 3 Eggs; 1 1/4 c Heavy cream; 2 c Gouda cheese, grated; 2 tb Chopped parsley

Christian prayer is NOT: 1. To give God information – Matt. 6:8. 2. Telling God what to do – Rom. 11:34. 3. Asking God to engineer a situation to the end we desire. 4. Something we do to please or appease God – Jn. 19:30. 5. A meritorious performance God expects of us; a duty or obligation of obedience. 6. An exercise to make us better, stronger, or more “spiritual.” 7. For therapeutic psychological adjustment, “good feelings.” 8. Self-instruction to gain a knowledge of God’s will. 9. Soliciting more “blessings” or “benefits” from God. 10. An evasion of the problems and anxieties of contemporary existence. 11. Superstitious, mystical or magical trance. 12. A spiritual “power-tool” to employ the “power of prayer.” 13. A discipline or devotional exercise that will lead us to godliness. 14. Demanding our rights before God. 15. Persistence and shameless haranguing until we get what we want. 16. A mechanical ritual or rote formulas. 17. An external religious action, pretentious and ostentatious – Matt. 6:5, 6. 18. Verbosity of meaningless repetition – Matt. 6:7. 19. A religious activity executed “on command” – litanies, rosaries, etc. 20. Prescribed by place, time or procedure.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Dutch	Vegetables, Casseroles	6	Servings

INGREDIENTS

1	tb	Unsalted butter
1/2	c	Onion, chopped
1/2	c	Green onion, chopped
3	c	Corn
1/4	ts	Salt
1/4	ts	Dried thyme, crushed
1/4	ts	Cayenne
1/4	ts	Black pepper
3		Eggs
1 1/4	c	Heavy cream
2	c	Gouda cheese, grated
2	tb	Chopped parsley

INSTRUCTIONS

Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onion and
green onion and saute until the onions soften. Add the corn, salt, thyme,
cayenne and black pepper, and cook until the corn is tender and warmed
through, about 3 to 5 minutes.
In a large mixing bowl, beat the eggs with the cream until blended. Stir in
1 cup of the grated Gouda and the corn mixture. Pour the mixture into a
greased 5x8-inch baking dish. Top with the remaining Gouda and bake for
about 25 to 30 minutes. The gratin is done when a knife inserted in the
center comes out clean. Top with the chopped parsley and serve warm.
NOTES :  While this recipe could be made with cheddar cheese, as many =
corn recipes are, I prefer to use the more buttery Dutch cheese, Gouda. It
has a = nutlike flavor and when aged develops a pronounced flavor that is =
tangy and sharp, similar to cheddar. If Gouda is not available, try = Edam.
Both will give a newer, livelier taste to this delicious dish = than the
customary cheddar cheese. This is one of those wonderful side dishes that
can serve as both a = starch and a vegetable. It is rich in flavor and is
perfect for = serving alongside roasted meats. Pair it with a roast turkey
or = chicken, and be prepared for the oohs and aahs of culinary =
compliments.
Posted to EAT-L Digest 30 Nov 96
Recipe by: Kate Keyhoe, EGG
From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>
Date:    Sun, 1 Dec 1996 18:17:40 -0500

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