| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Cannelloni, Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | Whole clove garlic; crushed | |
| 1/4 | c | Flour |
| 1 1/2 | ts | Instant chicken bouillon |
| 1/8 | ts | White pepper |
| 2 | c | Half and half |
| 1/2 | c | Combined grated Parmesan and Romano cheese |
| 6 | Cannelloni shells | |
| 2 | tb | Butter |
| 3 | tb | Sliced green onion |
| 1 | pk | Frozen spinach |
| 1 | c | Chicken; chopped fine |
| 1 | c | Ham; chopped fine |
| 1/2 | c | Combined cheeses (Romano and Parmesan) |
| 2 | Eggs | |
| 3/4 | ts | Italian seasoning |
| 1/4 | ts | Pepper |
INSTRUCTIONS
SAUCE CANNELLONI For sauce: Saute garlic in butter. Stir in flour and seasonings. Remove from heat; gradually stir in cream. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute; reduce heat to low and stir in cheese until melted; set aside. For Cannelloni: Parboil shells according to directions. Meanwhile, saute onion in butter, about 3 minutes. Remove onion and stir in remaining ingredients. Fill shells and place in buttered 2-quart baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes. Then broil several inches from source of heat, about 5 minutes or until golden and bubbly. Serve hot. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997
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