Mexican Zucchini And Corn Gratin

If my own righteousness is all that I am relying on, then I have no hope of finding favor in God’s sight. This is perhaps the hardest part of the Christian message to get across to people – the fact that we are not automatically headed for heaven. The truth is that our sin – not just the wrong things that we have done, but the very attitudes of our hearts – drives us away from God. That’s why the gospel has always been better received among the prostitutes and drug addicts and losers than among the rich and famous. These people don’t find it hard to believe that they have nothing to offer God.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Mexican		1	Servings

INGREDIENTS

1	T	Butter
1/2	c	Diced onion
4		Zucchini, about 1 1/2
		pounds cut into small
		dice
		Salt and pepper to taste
1 1/2	c	Grated fontina or Monterey
		Jack cheese Corn-Basil
		Sauce
1	T	Butter
1 1/2	c	Grated fresh corn
1	T	Cornmeal
1/2	c	Milk
1/2	t	Salt
2		Red jalapenos, seeded and
		minced
2	T	Slivered sweet basil leaves

INSTRUCTIONS

1997    
Recipes by Jacqueline Higuera McMahan  INSTRUCTIONS: Preheat the boiler
to medium. Butter an 8-inch-square  baking pan. Melt the butter in a
shallow, oven-proof saute pan. Add  the onions and zucchini and saute
until the squash is golden but  still al dente, about 10 minutes.
Season with salt and pepper. Place  in the prepared pan.  To make the
sauce: Melt the butter in a saucepan. Add the grated corn,  cornmeal,
milk, salt and jalapenos. Simmer until thickened. Remove  from heat and
add the basil. Pour the corn sauce over the zucchini.  Sprinkle with
the grated cheese and broil until the cheese is bubbly  and golden
brown.  Serves 6.  PER SERVING: 200 calories, 11 g protein, 15 g
carbohydrate, 12 g fat  (7 g saturated), 41 mg cholesterol, 197 mg
sodium, 3 g fiber. Posted  to CHILE-HEADS DIGEST V4 #102 by Bob Batson
<bob@sky.net> on Aug 28,

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