Name: Squash and Corn Souffle
Ingredients: 4 sm Yellow squash, thinly sliced; 1 c Yellow corn; 1/4 c Onion, chopped; 1 c Cream; 2 lg Eggs, beaten; 1/2 ts Salt; 1/2 c Sharp cheddar cheese, grated; 1 ds Cayenne pepper; 1 ds Black pepper

You can feel the hostility of the flesh whenever you approach God – it makes real love for Him into work: Digging around the Bible to find a juicy new insight to impress your small group is like sailing the Caribbean, but poring over the Scriptures to find the Lover of your soul is like skiing up Mount Everest. Conjuring up a happy mood with some music you don’t even know the words to is like solving 2 + 2 with a calculator. But savoring the glory of Christ and His tender love until your heart is softened toward Him is like using mental math to calculate pi to the thousandth place. And giving a birthday present to your best friend is like forcing down some double-fudge brownies. But giving up your extra bedroom to a homeless person in the name of Jesus is like eating the Rockies for breakfast.

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Casseroles, Cheese/eggs, Squash, Vegetables	6	Servings

INGREDIENTS

4	sm	Yellow squash, thinly sliced
1	c	Yellow corn
1/4	c	Onion, chopped
1	c	Cream
2	lg	Eggs, beaten
1/2	ts	Salt
1/2	c	Sharp cheddar cheese, grated
1	ds	Cayenne pepper
1	ds	Black pepper

INSTRUCTIONS

Cook squash and onion in boiling water until tender, but do not overcook.
Drain well. Stir together cream, eggs, salt and pepper. Beat well. Stir in
corn and cheese. Pour into buttered baking dish or souffle dish. Bake in
350 degree oven 30 minutes or until set.
Recipe by: Julie Evans
Posted to MC-Recipe Digest V1 #481 by JulieLPTA@aol.com on Feb 11, 1997.

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