Recipe - Cannelloni

One fourth cup Butter
1 Whole clove garlic; crushed
One fourth cup Allpurpose flour
1 One half teaspoon Instant chicken bouillon
1/8 teaspoon White pepper
2 cup Light cream or half and half
One half cup Combined grated Parmesan and
Romano cheese
6 Cannelloni shells
2 tablespoon Butter
3 tablespoon Sliced green onion
1 pack Chopped frozen spinach; (10
oz.)
1 cup Chopped chicken
1 cup Chopped ham
One half cup Combined Romano and Parmesan
cheese, grated
2 Eggs; beaten
Three fourths teaspoon Italian seasoning
One fourth teaspoon Pepper

Sauce: Saute garlic in butter 3 minutes. 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. Stir in
cheese until melted. Set aside.

For cannelloni, parboil according to package directions. Rinse and drain.
Meanwhile, saute onion in butter until tender, about 3 minutes. Remove from
heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill
shells; place in buttered 2quart dish. Spoon sauce over cannelloni. Bake
for
20 minutes. Serve immediately.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 273 by "Diane Geary"
diane@keyway.net on Nov 18, 1997