Name: Locro
Ingredients: 3 md Butternut squash; (about 4 pounds); 1/4 c Olive oil; 2 Cloves garlic; peeled and chopped; 2 md Onions; chopped (about 2 1/2 cups); 2 lg Tomatoes; peeled, seeded, and chopped; 1 1/2 tb Chopped fresh oregano or 1 tsp. dried oregano; 1 tb Coarse salt; 1/4 ts Ground white pepper; 2 Ears corn; husked, with kernels cut off the cob, or about 2 cups frozen corn kernels; 1 c Fresh or frozen peas; 1 Ear corn; cut crosswise into 1/2-inch sections, and blanched (See NOTE below); 4 lg Onions; (about 3 pounds); 1 tb Coarse salt; 1 Or 2 fresh jalapeno peppers; seeded and julienned; 1/4 c Pitted Kalamata olives; (olives sliced); 1/4 c Olive oil; 1/4 c Red-wine vinegar; Freshly ground white pepper

If the most ultimate meaning of marriage is to represent the unbreakable covenant-love between Christ and His church (Ephesians 5:22-33), then no human being has a right to break a marriage covenant. When the impossible day comes that Christ breaks His vow, “I am with you always, to the end of the age” (Matthew 28:20), then, on that day, a human being may break his marriage covenant. This explains why Jesus does not settle for the divorce provision of Deuteronomy 24:1-4 (Mark 10:3-9), but says, “What therefore God has joined together, let not man separate” (Mark 10:9). In other words, since God is the One who decisively makes every marriage, only God has the right to break a marriage. And He does it by death. Which is why the traditional and biblical marriage vows have one and only one limitation: “till death do us part,” or, “as long as we both shall live.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	American		6	To 8

INGREDIENTS

3	md	Butternut squash; (about 4 pounds)
1/4	c	Olive oil
2		Cloves garlic; peeled and chopped
2	md	Onions; chopped (about 2 1/2 cups)
2	lg	Tomatoes; peeled, seeded, and chopped
1 1/2	tb	Chopped fresh oregano or 1 tsp. dried oregano
1	tb	Coarse salt
1/4	ts	Ground white pepper
2		Ears corn; husked, with kernels cut off the cob, or about 2 cups frozen corn kernels
1	c	Fresh or frozen peas
1		Ear corn; cut crosswise into 1/2-inch sections, and blanched (See NOTE below)
4	lg	Onions; (about 3 pounds)
1	tb	Coarse salt
1		Or 2 fresh jalapeno peppers; seeded and julienned
1/4	c	Pitted Kalamata olives; (olives sliced)
1/4	c	Olive oil
1/4	c	Red-wine vinegar
		Freshly ground white pepper

INSTRUCTIONS

GARNISH
ONION RELISH
The dish--Locro--is a vegetable stew that varies from country to country in
South America, and it is always served hot as a main course accompanied
with rice. However, it is rather spectacular as part of a buffet, also.
Remove and discard the skin and seeds from the squash and cut into 1-inch
cubes. You should have about 10 cups.
In a saute pan, heat the olive oil over low heat. Add the garlic and saute
for 1 minute. Do not burn the garlic. Add the onions and continue to saute
until the onions are lightly golden, about 8 minutes. Mix in the squash,
tomatoes, oregano, salt, pepper and 1;2 cup of water and cook, stirring now
and then, for 25 minutes, or until the squash is barely tender.
Stir in the corn kernels, cover the saute pan, and continue cooking for 5
minutes longer. Add the peas, stir, and cook for another 3 to 5 minutes.
Remove from the heat, correct the seasoning with salt and pepper and serve,
garnished with 1 slice of corn per serving and some onion relish.
NOTE: To blanch the corn for garnish, bring a pot of salted water to a
boil, add the corn sections and bring back to a boil. Remove from heat,
cover and let sit for 3 to 5 minutes. With a slotted spoon, remove the corn
slices from the water and drain.
VARIATIONS: Substitute 1/2 cup milk or half-and-half for the water used in
cooking the squash. Proceed with the recipe.
Or, add 1 cup of 1/4-inch cubes of feta cheese with the corn kernels.
Proceed with the recipe. When using feta, do not add salt until the very
end. Then taste and add salt as needed.
ONION RELISH: Peel the onions and cut them in half vertically. Place the
onions cut side down on a board and thinly slice them into half-rings.
Place them in a stainless steel bowl, sprinkle with salt, and mix
thoroughly. Let sit for 1 hour at room temperature. Transfer the onion
rings to a strainer, rinse under cold water, and drain well.
Return the onion rings to the bowl. Add the hot pepper (jalapeno), olives,
and oil and toss well. Add the vinegar, toss, and correct the seasoning
with salt and pepper to taste.
Relish is also good with ham, chicken, turkey, fried or baked fish, all
types of baked squash, and other vegetable dishes. You can put it on
sandwiches and use it to make appetizers. It should be fresh, though it
will keep for a day in the refrigerator. (Serves 6 to 8)
Whew! A complex recipe, from a chef whose name I don't have, but author of
THE ART OF SOUTH AMERICAN COOKING or some years back.
Posted to KitMailbox Digest  by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Dec 15, 199

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