Name: Gratin of Chayote And Acorn Squash
Ingredients: 1 Chayote squash; 1 lg Acorn squash; 5 oz Heavy whipping cream; 1 1/2 Cloves garlic; minced; 1/4 tb Dried red chiles; minced; 1/4 ts Cayenne; 1/4 ts Nutmeg; 1/4 ts Garlic salt; 3 Eggs; 1/4 Jalapeño; seeded and chopped; 4 Green-onion tops; minced; 1/8 Red bell pepper; chopped

Reformed interpreters generally must speak (in so many words) of the fulfillment of the ceremonial law, the cancellation/abrogation of the civil law, and the continuance of the moral law. But all this is confusing and completely unnecessary if the whole of the law may be viewed as taken up into Christ and given His new and authoritative interpretation. With this, then, “every detail” of the law (of Moses!) may be observed by the New Covenant believer in precisely the same way: namely, in the way it comes to him from the hands of Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Grains		Vegetables, Squash	1	Recipe

INGREDIENTS

1		Chayote squash
1	lg	Acorn squash
5	oz	Heavy whipping cream
1 1/2		Cloves garlic; minced
1/4	tb	Dried red chiles; minced
1/4	ts	Cayenne
1/4	ts	Nutmeg
1/4	ts	Garlic salt
3		Eggs
1/4		Jalapeño; seeded and chopped
4		Green-onion tops; minced
1/8		Red bell pepper; chopped

INSTRUCTIONS

Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked
squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and
garlic salt into eggs. Layer buttered 9-by-12-inch baking dish with half
the acorn squash, top with chayote squash, then add remaining acorn squash.
Sprinkle jalapeño, onions, and bell peppers on each layer. Pour egg mixture
over squash, and bake at 350 degrees for 15 minutes or until custard sets.
SOURCE: Featured in the Summer 1988 issue of Domain Magazine MM-format by
Petra <phildeb@gmx.net>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest  by Petra Hildebrandt <phildeb@ibm.net> on Sep
26, 1999

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