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It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.
Philip Henry
Ciliegine Con Prosciutto
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(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
Cheese
1
Servings
INGREDIENTS
1/2
md
Lemon
1
md
Garlic clove
2
tb
Fresh chives — snipped
1/4
c
Olive oil
1/4
ts
Hot red-pepper flakes
9
oz
Fresh mozzarella "cherries"
Or fresh mozzarrella
15
sl
Prosciutto — thin, 6
Ounces
1
bn
Dill
INSTRUCTIONS
Small, cherry-sized balls of cow's milk mozzarella, packed in sealed
plastic containers are available in the dairy section of many supermarkets
or speciality stores. If you can find Parma prosciutto it's worth the
extra money.
Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it
into the bowl along with the chives, olive oil, and red-pepper flakes.
Drain and add cheese "cherries" or cut mozzarella into 3/4- inch cubes and
add to the mixture. Marinate at room temperature at least 2 hours. (Can
cover and refrigerate overnight). Cut prosciutto slices in half
lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1
small sprig of dill. Secure with a toothpick and serve.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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