Name: Stewed Pompion
Ingredients: 2 md Acorn squash, (2-1/2 pounds); 1/3 c 1% low-fat milk; 2 tb Margarine; 1/4 ts Salt; 1/8 ts Pepper

If the aim of the church is to grow, the way to do it is to make people feel good. And when people discover that there are other ways to feel good, they leave the church they no longer need. The relevant church is sowing the seeds of its own irrelevance, and losing its identity to boot. The big question today has become how to get the baby boomers back, what techniques and methods will do the trick. Polls are taken on what baby boomers want and churches are competing to make sure they get it.

Carl Braaten

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	American	Vegetables	4	Servings

INGREDIENTS

2	md	Acorn squash, (2-1/2 pounds)
1/3	c	1% low-fat milk
2	tb	Margarine
1/4	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Cut squash in half lengthwise, and discard seeds and membrane. Place the
squash, cut side down, in a vegetable steamer. Steam squash, covered, 25
minutes or until tender; let cool.
Scoop out the pulp from each squash half. Combine the squash pulp, milk,
and remaining ingredients in a small saucepan, and stir well. Place squash
mixture over low heat, and cook until thoroughly heated. Yield: 4 servings
(serving size: 3/4 cup).
Per serving: 125 Calories; 6g Fat (40% calories from fat); 2g Protein; 18g
Carbohydrate; 1mg Cholesterol; 215mg Sodium
NOTES : Pompion is a catchall word for squash and, of course, pumpkins --
foods well-known to the Native American residents who lived near Plimoth.
Recipe by: Cooking Light, Nov/Dec 1994, page 104
Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

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