Name: Squash Stuffed with Beef
Ingredients: 2 Medium squash (buttercup, hubbard, acorn, pepper); 1/4 c Approx. water; 1/2 c Chopped onion; 1/2 c Diced celery; 2 tb Butter; 1 lb Ground beef; 1/2 ts Salt; Pinch pepper; 1/2 ts Oregano; 1 ts Worcestershire sauce; 1/4 c Chopped raisins; Shredded Cheddar cheese

Why do we desire the spread of the gospel throughout the world? Not out of a sinful imperialism or triumphalism, whether for ourselves or the church or even 'Christianity.' Nor just because evangelism is part of our Christian obedience (though it is). Nor primarily to make other people happy (though it does). But especially because the glory of God and of His Christ is at stake. God is King, has inaugurated His saving reign through Christ, and has a right to rule in the lives of His creatures. Our ambition, then, is to seek first His kingdom, to cherish the passionate desire that His name should receive from men the honor which is due to it.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Canadian	Vegetables, Meats	4	Servings

INGREDIENTS

2		Medium squash (buttercup, hubbard, acorn, pepper)
1/4	c	Approx. water
1/2	c	Chopped onion
1/2	c	Diced celery
2	tb	Butter
1	lb	Ground beef
1/2	ts	Salt
		Pinch pepper
1/2	ts	Oregano
1	ts	Worcestershire sauce
1/4	c	Chopped raisins
		Shredded Cheddar cheese

INSTRUCTIONS

Cut squash in half; remove seeds.  Place cut side down in baking dish; add
1/4 inch water and cover with lid or foil. Bake in 375&deg;F oven for about 45
minutes, until squash is almost tender.
Meanwhile, saute onion and celery in butter until softened. Add beef and
brown lightly.  Add seasonings and raisins; mix well. Spoon into squash
halves; top with cheese. Bake 15 minutes longer or until tender. Makes 4
serving.  Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 7, 1998

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