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An evidence that our will has been broken is that we begin to thank God for that which once seemed so bitter, knowing that His will is good and that, in His time and in His way, He is able to make the most bitter waters sweet.
Nancy Leigh DeMoss
Canny Cannelloni
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
Main dish, Pasta, Microwave
4
Servings
INGREDIENTS
213
g
Canned pink Alaska salmon
1
md
Onion; finely chopped
50
g
Fresh breadcrumbs
100
g
Button mushrooms; chopped
1
tb
Parsley; chopped
16
Cannelioni tubes
25
g
Butter
25
g
Plain flour
300
ml
Skimmed milk
1
ts
Pesto
100
g
Parmesan cheese, grated
INSTRUCTIONS
Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash
fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll.
Lay in a microwave proof dish.
Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish
stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1
minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese.
Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on
MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve.
Serves 4-6. Approx. 300 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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