Name: Cannelloni Crepes
Ingredients: 1 c Small curd cottage cheese; 1 pk Cream cheese; (3 oz.) softened; 2 tb Butter; softened; 2 tb Chopped parsley; 1 Egg; beaten; 1 tb Chopped green onion; 1/8 ts Salt; 8 Cooked crepes; 1 cn Italian-style marinara sauce, (15 oz.); 1/4 c Grated Parmesan cheese

As the case of backsliders is very sad, so our diligence must be very great for their recovery. It is sad to them to lose so much of their life, and peace, and serviceableness to God; and to become so serviceable to Satan and his cause. It is sad to us to see that all our labor is come to this; and that, when we have taken so much pains with them, and have had so much hopes of them, all should be so far frustrated. It is saddest of all, to think that God should be so dishonored by those whom He has so loved, and for whom he has done so much; and that Christ should be so wounded in the house of His friends. Besides, partial backsliding has a natural tendency to total apostasy, and would effect it, if special grace did not prevent it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cannelloni, Italian, Pasta	8	Servings

INGREDIENTS

1	c	Small curd cottage cheese
1	pk	Cream cheese; (3 oz.) softened
2	tb	Butter; softened
2	tb	Chopped parsley
1		Egg; beaten
1	tb	Chopped green onion
1/8	ts	Salt
8		Cooked crepes
1	cn	Italian-style marinara sauce, (15 oz.)
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

In medium bowl, combine cottage cheese, cream cheese, butter, parsley, egg,
green onion and salt. Spoon 3 table- spoons of cheese mixture into center
of each cooked crepe. Roll up; place in shallow baking pan. Pour sauce over
filled crepes; sprinkle with Parmesan cheese. Bake in 350 degrees oven for
20 to 30 minutes. Makes 8 crepes.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 273 by "Diane Geary"
<diane@keyway.net> on Nov 18, 1997

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