It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats	Italian	Italian, Pasta, Cheese/eggs	6	Servings

INGREDIENTS

1/2	lb	Fresh mozzarella cheese,
		1/2-inch dice
2	lb	Ricotta cheese (or 2
		15-ounce containers)
1/4	lb	Prosciutto, 1/4-inch dice
2		Eggs
1/2	c	Freshly graterd Parmesan
		Cheese
		Salt and freshly ground
		Black pepper
1/4	c	Minced fresh parsley
14		Manicotti shells
3	c	Tomato sauce (Meat or
		Marinara)
1/2	c	Freshly grated Parmesan
		Cheese
	TO	MAKE THE FILLING: combine all the filling ingredients and mix

INSTRUCTIONS

CHEESE FILLING
very thoroughly.
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
tablespoons oil to help prevent pasta from sticking. Add half of the
manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
occasionally with a long-handled fork.  Hold a strainer over the pot and
use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
water, placing them in the strainer.  Shake manicotti free of water over
the pot.  Spread a clean kitchen towel on the kitchen counter. Place the
manicotti side by side on the towel, which will absorb all the remaining
moisture.  (The shells must be completely dry before stuffing.) Repeat
until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10
inches. Fill each shell with some of the stuffing, letting a little of the
stuffing come out on either end. This is best done with a pastry tube and a
large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti
side by side in the buttered dish and surround them with any manicotti
shells you may not have sufficient stuffing for. Pour half the tomato sauce
over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a
preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce
to serve separately. Serve with additional Parmesan Cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”