Name: Peanutty Squash
Ingredients: 8 To 9 squash, thinly sliced; 2 c Medium white sauce (recipe on cornstarch box); 4 tb Grated cheese; 1 c Crushed, unsalted peanuts

There is nothing into which the heart of man so easily falls as pride, and yet there is no more vice which is more frequently, more emphatically, and more eloquently condemned in Scripture. Pride is a thing which should be unnatural to us, for we have nothing to be proud of. In almost every other sin, we gather us ashes when the fire is gone. But here, what is left? The covetous man has his shining gold, but what does the proud man have? He has less than he would have had without pride, and is no gainer whatever. Pride wins no crown.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Casseroles, Nuts, Vegetables, Vegetarian	1	Casserole

INGREDIENTS

8		To 9 squash, thinly sliced
2	c	Medium white sauce (recipe on cornstarch box)
4	tb	Grated cheese
1	c	Crushed, unsalted peanuts

INSTRUCTIONS

Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white
sauce and sprinkle with cheese and peanuts. Repeat layers, ending
with peanuts. Bake at 350 F. for 1 hour.
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL.  Source unknown.  Formatted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

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