SAUCE
1/4 cup Butter
1 Whole clove garlic, crushed
1/4 cup Flour
1 1/2 tsp Instant chicken bouillon
1/8 tsp White pepper
2 cup Half and half
1/2 cup Combined grated Parmesan and Romano cheese
CANNELLONI
6 Cannelloni shells
2 tbsp Butter
3 tbsp Sliced green onion
1 package Frozen spinach
1 cup Chicken, chopped fine
1 cup Ham, chopped fine
1/2 cup Combined cheeses (Romano and Parmesan)
2 Eggs
3/4 tsp Italian seasoning
1/4 tsp Pepper
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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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