| 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 |
All-purpose flour |
| 1 1/2 |
ts |
Instant chicken bouillon |
| 1/8 |
ts |
White pepper |
| 2 |
c |
Light cream or 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 |
Chopped frozen spinach; (10 oz.) |
| 1 |
c |
Chopped chicken |
| 1 |
c |
Chopped ham |
| 1/2 |
c |
Combined Romano and Parmesan cheese, grated |
| 2 |
|
Eggs; beaten |
| 3/4 |
ts |
Italian seasoning |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Sauce: Saute garlic in butter 3 minutes. 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. Stir in
cheese until melted. Set aside.
For cannelloni, parboil according to package directions. Rinse and drain.
Meanwhile, saute onion in butter until tender, about 3 minutes. Remove from
heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill
shells; place in buttered 2-quart dish. Spoon sauce over cannelloni. Bake
for
20 minutes. Serve immediately.
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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