Name: Italian Envelopes
Ingredients: 1 Egg, beaten slightly; 1/2 c (4 oz.) ricotta cheese; 1/2 c (2 oz.) finely chopped salami; 1/2 c (2 oz.) finely chopped mozzarella cheese; 1/4 ts Dried leaf oregano, crushed; 1/4 ts Salt; 1/8 ts Pepper; 18 To 20 square won-ton wrappers; 1/4 c Vegetable oil; 2 tb Grated Parmesan cheese

A heart of integrity is cultivated by striving to maintain a clear conscience. Our consciences are the internal mechanism given to us by God to drive us toward sincerity. Like an internal accountability partner, the conscience acts as a witness in our hearts and minds to either “accuse or even excuse” our actions (Rom. 2:15). When we inform the conscience with biblical truth we are telling it to accurately hold us in check against the standard of Scripture. The conscience itself is not our benchmark, but if kept clear and clean it becomes a powerful instrument of integrity as it drives us toward the grand, inflexible benchmark – God’s Word.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Vegetables	Italian	Pork, Cheese/eggs, Italian	18	Servings

INGREDIENTS

1		Egg, beaten slightly
1/2	c	(4 oz.) ricotta cheese
1/2	c	(2 oz.) finely chopped salami
1/2	c	(2 oz.) finely chopped mozzarella cheese
1/4	ts	Dried leaf oregano, crushed
1/4	ts	Salt
1/8	ts	Pepper
18		To 20 square won-ton wrappers
1/4	c	Vegetable oil
2	tb	Grated Parmesan cheese

INSTRUCTIONS

Italian Envelopes
"A Chinese won-ton wrapper around Italian ingredients results in good
American eating."
In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese,
oregano, salt and pepper.  Place a won-ton wrapper at an angle with 1
corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of
wrapper.  Lightly brush edges with water.  Fold right and left corners
inward, overlapping slightly.  Then bring bottom and top corners together,
overlapping slightly in middle. Repeat until all ingredients are used.
Heat oil in a large skillet.  Fry a single layer of envelopes at a time,
until golden on both sides. Remove from skillet; immediately sprinkle tops
with Parmesan cheese. Drain on paper towels. Repeat until all are cooked.
Serve warm.  Makes 18 to 20 servings.
[Mable Hoffman's Finger Foods, page 48; HP Books, 1989.]
[We made these, and they turned out just fine. They're really an appetizer
or part of a varied buffet ~ don't try to use them as the entire meal!
They're too strongly flavored for that, and you'll be sick of them by the
time you've had 6 or 10.  Definitely save this for when you're
entertaining, not just deciding what's for dinner tonight.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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