Cod Cannelloni With Swiss Chard And Roasted Pepper

Since we can’t see Jesus for the day-to-day living, God has provided in our lives godly men and women whom we can watch, question and follow within the church. Let’s remember, this is a team race. We need examples to imitate. Mavericks in the church only hurt themselves and others. To say you don’t need human examples is prideful and clearly unbiblical (1 Cor. 4:16; 1:11; Phil. 3:17; 4:9; Heb. 13:7; 1 Pet. 5:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	May 1993	1	Servings

INGREDIENTS

2	c	Spicy Tomato Sauce
3	T	Unsalted butter
1/4	c	All-purpose flour
1	c	Milk
4		Squa or 8 small rectangular
		sheets of no-boil
		lasagne
		instant
2	c	Flaked cooked cod, such as
		from Roast
		Cod with Potatoes
		Onions and Olives
1 1/2	c	Swiss Chard with Roasted
		Pepper
1/3	c	Chopped fresh basil leaves
		plus basil
		sprigs for garnish
		Freshly grated Parmesan as
		an
		accompaniment

INSTRUCTIONS

Preheat the oven to 350F. Spread the tomato sauce in the bottoms of 4
individual gratin dishes or in the bottom of a shallow baking dish
just large enough to hold 8 cannelloni in one layer. In a saucepan
melt the butter over moderately low heat, whisk in the flour, and  cook
the roux, whisking, for 3 minutes. Add the milk in a stream,  whisking,
simmer the bechamel, whisking constantly, for 2 minutes,  and season it
with salt and pepper. Transfer the bechamel to a bowl  and let it cool,
covered. In a pan of hot water let the sheets of  lasagne soak for 10
to 15 minutes, or until they are softened. To the  bechamel add the
cod, the Swiss chard with roasted pepper, the  chopped basil, and salt
and pepper to taste and combine the mixture  well.  If using the square
lasagne sheets halve each sheet to form 2  rectangles. Working with 1
rectangle at a time, spread about 1/3 cup  of the cod mixture
lengthwise down the center of each sheet,  beginning with a long side
roll up the sheet to enclose the filling,  leaving both ends open, and
arrange 2 cannelloni, seam sides down, in  each dish, spooning some of
the tomato sauce over them. Bake the  cannelloni, covered with foil, in
the middle of the oven for 230 to  25 minutes, or until they are heated
through, garnish them with the  basil sprigs, and serve them with the
Parmesan.  Serves 4.  Gourmet May 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s holding your atoms together”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1963 Calories From Fat: 905 Total Fat: 102.7g Cholesterol: 553.2mg Sodium: 3014.3mg Potassium: 2830.7mg Carbohydrates: 67.4g Fiber: 20.3g Sugar: 14.9g Protein: 195.6g