| 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 |
Flour |
| 1 1/2 |
ts |
Instant chicken bouillon |
| 1/8 |
ts |
White pepper |
| 2 |
c |
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 |
Frozen spinach |
| 1 |
c |
Chicken; chopped fine |
| 1 |
c |
Ham; chopped fine |
| 1/2 |
c |
Combined cheeses (Romano and Parmesan) |
| 2 |
|
Eggs |
| 3/4 |
ts |
Italian seasoning |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
SAUCE
CANNELLONI
For sauce: Saute garlic in butter. 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 and stir in
cheese until melted; set aside. For Cannelloni: Parboil shells according to
directions. Meanwhile, saute onion in butter, about 3 minutes. Remove onion
and stir in remaining ingredients. Fill shells and place in buttered
2-quart baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes.
Then broil several inches from source of heat, about 5 minutes or until
golden and bubbly. Serve hot.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary"
<diane@keyway.net> on Nov 20, 1997
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