Name: Potato, Zucchini and Cheese Casserole
Ingredients: 6 md Unpeeled red potatoes; 2 tb Margarine; 1 sm Onion; diced; Salt; Pepper; 1 lg Zucchini; 2 Egg whites; 1/2 c Mozzerella; cubed or shredded

The portrait of Jesus in the gospels is altogether different from the picture contemporary evangelicals typically imagine. Rather than a would-be redeemer who merely stands outside anxiously awaiting an invitation to come into unregenerate lives, the Savior described in the New Testament is God in the flesh, invading the world of sinful men and challenging them to turn from their iniquity. Rather than waiting for an invitation, He issues His own – in the form of a command to repent and take on a yoke of submission.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

6	md	Unpeeled red potatoes
2	tb	Margarine
1	sm	Onion; diced
		Salt
		Pepper
1	lg	Zucchini
2		Egg whites
1/2	c	Mozzerella; cubed or shredded

INSTRUCTIONS

Source: A Taster's Delight - Agudah Women of Passaic Park
Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into
chunks and boil until tender. Combine mashed potatoes and zucchini with
margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill
with mixture. Bake for 30 minutes or until puffed and golden.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
May 26, 1998

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