Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 \N | Whole clove garlic; crushed |
| ¼ cup | Flour |
| 1½ teaspoon | Instant chicken bouillon |
| ⅛ teaspoon | White pepper |
| 2 cups | Half and half |
| ½ cup | Combined grated Parmesan and Romano cheese |
| 6 \N | Cannelloni shells |
| 2 tablespoons | Butter |
| 3 tablespoons | Sliced green onion |
| 1 pack | Frozen spinach |
| 1 cup | Chicken; chopped fine |
| 1 cup | Ham; chopped fine |
| ½ cup | Combined cheeses (Romano and Parmesan) |
| 2 \N | Eggs |
| ¾ teaspoon | Italian seasoning |
| ¼ teaspoon | Pepper |
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@...
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997