I have now to ask whether you can consent to part with your daughter early next spring, to see her no more in this world; whether you can consent to her departure to a heathen land, and her subjection to the hardships and sufferings of a missionary life; whether you can consent to her exposure to the dangers of the ocean, to the fatal influence of the southern climate of India, to every kind of want and distress, to degradation, insult, persecution, and perhaps a violent death. Can you consent to all this, for the sake of Him who left His heavenly home and died for her and for you, for the sake of perishing, immortal souls, for the sake of Zion and the glory of God? Can you consent to all this, in hope of soon meeting your daughter in the world of glory, with a crown of righteousness brightened by the acclamations of praise which shall redound to her Savior from heathens saved, through her means, from eternal woe and despair?

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Italian	7	Servings

INGREDIENTS

8	c	Spinach leaves; fresh
1 1/2	c	Chopped onion
1	lg	Garlic clove; choped
1/3	c	Nonfat ricotta cheese
2	tb	Parmesan cheese
1/4	ts	Salt
1/4	ts	Pepper
1	lg	Egg white
35		Won-ton wrappers
1	cn	(14.5 oz) diced tomatoes; undrained
2	tb	Fresh basil; julienned
1/8	ts	Salt
1	ds	Pepper

INSTRUCTIONS

Heat a large Dutch oven over medium-high heat until hot. Add spinach; cover
and cook 2 minutes or until spinach wilts. Remove spinach from pan. Drain
good. In a pan add onion and garlic; saute 5 minutes. Add spinach; saute 3
minutes. Place spinach mixture in food processor; plus 10 times or until
finely chopped. Combine spinach mixture, ricotta, Parmesan, and egg white
in a medium bowl. Working with 1 won ton wrapper at a time ( cover
remaining wrappers with a damp towel to keep them from drying), spoon 1 1/2
teaspoons spinach mixture into center of each wrapper. Moisten edges of
dough with water; fold in half, pinching edges together to seal. Place
filled won tons on wax paper in an airtight container; chill for 2 hours.
After won tons have chilled, add the tomatoes into a saucepan over medium
high heat and cook 5 minutes, stirring frequently. Stir in basil, 1/8
teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm. Cook filled
won tons in batches in boiling water until they float to the surface (
about 3 minutes); remove with slotted spoon, and keep warm. Spoon tomato
sauce over pasta.
Yield 7 servings Serving size is 5 won tons and 1/4 cup sauce.
Calories--163.3 Total Fat--1.3g Cholesterol---7mg Carbohydrate---29.8
Dietary Fiber---2.2g Sodium 440mg Weight Watchers--- 3 points per serving.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sally Eisenberg <sparky@netgate.net> on Mar 20,
1998

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