Name: Stuffed Summer Squash
Ingredients: Summer squash; Cream or milk; Bread crumbs, fine; Yellow cheese, diced fine; Salt & pepper; Butter

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Londontowne	1	Servings

INGREDIENTS

		Summer squash
		Cream or milk
		Bread crumbs, fine
		Yellow cheese, diced fine
		Salt & pepper
		Butter

INSTRUCTIONS

Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half lengthwise. Scoop out
center of squash and place in bowl an equal amount of finely diced yellow
cheese. Add a little cream or milk, salt & pepper lightly, and return to
squash shell. Top with fine bread crumbs, dot with butter, and bake until
cheese is melted.
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

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