Creamy Cannelloni With Chicken And Almonds

I think the seriousness of evangelism is the main reason it frightens us. We realize that in talking with someone about Christ, Heaven and hell are at stake. The eternal destiny of the person is the issue. And even when we rightly believe that the results of the encounter are in God’s hands and that we are not accountable for the person’s response to the gospel, we still sense a solemn duty to communicate the message faithfully coupled with a holy dread of saying or doing anything that would be a stumbling block to this person’s salvation. Many Christians feel too unprepared for this kind of challenge, or simply have too little faith and are terrified of entering into such an eternally important situation.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Pastanoodle, Poultry etc	6	Servings

INGREDIENTS

22		Precooked dried cannelloni
		shells see note
2		Chopped tomatoes
2	T	Freshly grated Parmesan
		cheese
		SAUCE:
3	T	Butter
1		Chopped onion
3	T	Flour
1 1/2	c	Chicken stock
1	c	Light cream
		Salt and pepper to taste
3/4	c	Grated Swiss cheese
		FILLING:
1 1/2	c	Diced cooked chicken
1		Frozen spinach, thawed and
		drained
3/4	c	Ricotta cheese
1/3	c	Toasted slivered almonds
1/4	c	Freshly grated Parmesan
		cheese
1		Egg
1/4	t	Grated nutmeg

INSTRUCTIONS

Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in
flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook
until boiling and thickened, 8-10 minutes. Remove from heat and stir
in the Swiss cheese. Cover with waxed paper and set aside.  Filling:
Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and  nutmeg.
Blend all ingredients together.  Assembly: Place filling in the
pre-cooked shells. Pour a thin layer of  sauce over the bottom of a
baking dish. Arrange the stuffed  cannelloni in a single layer over the
sauce. Sprinkle with the  chopped tomatoes, and pour the sauce over the
cannelloni. Sprinkle  with Parmesan cheese. Cover with aluminium foil.
Bake at 350 degrees  F for 60-70 minutes or until pasta is soft and the
top bubbles.  Note: The kind of pasta used in this dish is dried, but
is usually  called "oven ready". I believe it is coated in egg whites
to enable  it to cook right in the oven when well-covered in sauce. If
you make  the dish ahead and refrigerate, the cooking time will be cut
down  because the pasta will soften in the refrigeration.  From:
"Recipes Only" Cookbook of the Canadaian Home Makers magazine.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 722 Calories From Fat: 426 Total Fat: 48.7g Cholesterol: 154.2mg Sodium: 1554.2mg Potassium: 678.6mg Carbohydrates: 31g Fiber: 4.7g Sugar: 5.4g Protein: 42.5g