Name: Creamy Cannelloni with Chicken and Almonds
Ingredients: 22 Precooked dried cannelloni shells (see note); 2 Chopped tomatoes; 2 tb Freshly grated Parmesan cheese; 3 tb Butter; 1 Chopped onion; 3 tb Flour; 1 1/2 c Chicken stock; 1 c Light cream; Salt and pepper to taste; 3/4 c Grated Swiss cheese; 1 1/2 c Diced cooked chicken; 1 pk 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 ts Grated nutmeg

We imagine that a little anxiety and worry are an indication of how really wise we are; it is much more an indication of how really wicked we are. Fretting springs from a determination to get our own way. Our Lord never worried and He was never anxious, because He was not “out” to realize His own ideas; He was “out” to realize God’s ideas. Fretting is wicked if you are a child of God. Have you been bolstering up that stupid soul of yours with the idea that your circumstances are too much for God? Put all “supposing” on one side and dwell in the shadow of the Almighty. Deliberately tell God that you will not fret about that thing. All our fret and worry is caused by calculating without God.

Oswald Chambers

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

INGREDIENTS

22		Precooked dried cannelloni shells (see note)
2		Chopped tomatoes
2	tb	Freshly grated Parmesan cheese
3	tb	Butter
1		Chopped onion
3	tb	Flour
1 1/2	c	Chicken stock
1	c	Light cream
		Salt and pepper to taste
3/4	c	Grated Swiss cheese
1 1/2	c	Diced cooked chicken
1	pk	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	ts	Grated nutmeg

INSTRUCTIONS

           SAUCE:
           FILLING:
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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