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Name: Cannelloni
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 c All-purpose flour; === FOR CREAM SAUCE ===; 1 lb Boneless chuck; ground in; Grinder; 1 Egg beaten; 1/4 c Margarine -; (1/2 stick); Grinder; === TO ASSEMBLE ===; Salt; 3/8 c Bread crumbs; 1/2 ts Salt; Paprika; Salt; === FOR NOODLES ===; 2 c milk; Salt; Grated Parmesan cheese; Black Pepper ground; Ground white pepper; === FOR FILLING ===; 1/2 c Red or white wine; 1 Egg; 3 Garlic minced; 1/4 c Water -; (about); 1 cn Whole tomatoes -; (15 oz); === FOR RED SAUCE ===; 1/2 lb Combined chicken and veal;; 3 Garlic; 1/2 c Onions chopped; 1/4 c All-purpose flour

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INGREDIENTS

2 c All-purpose flour
=== FOR CREAM SAUCE ===
1 lb Boneless chuck; ground in
Grinder
1 Egg ; beaten
1/4 c Margarine -; (1/2 stick)
Grinder
=== TO ASSEMBLE ===
Salt
3/8 c Bread crumbs
1/2 ts Salt
Paprika
Salt
=== FOR NOODLES ===
2 c milk
Salt
Grated Parmesan cheese
Black Pepper ; ground
Ground white pepper
=== FOR FILLING ===
1/2 c Red or white wine
1 Egg
3 Garlic ; minced
1/4 c Water -; (about)
1 cn Whole tomatoes -; (15 oz)
=== FOR RED SAUCE ===
1/2 lb Combined chicken and veal;
3 Garlic
1/2 c Onions ; chopped
1/4 c All-purpose flour
Black Pepper ; ground

Servings

INSTRUCTIONS

To prepare noodles: Mix flour, egg, salt and water into a stiff dough. Roll out a little of the dough to make 4 1/2- by 5 1/2-inch noodles. Cook in boiling water until done, about 10 minutes. Repeat with remaining dough. Place cooked noodles in cool water to keep soft until ready to use (or make everything else first and fill noodles as they are ready). To prepare red sauce: Chop tomatoes. Place tomatoes and juice in a saucepan with garlic, salt and pepper. Cook over medium-high heat until thick. Spread on bottom of a 13- by 9-inch baking dish. To prepare cream sauce: In a clean saucepan, melt margarine over medium-high heat. Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking constantly, until thick. To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add wine; cook until meats are tender. Add salt and pepper to taste. Stir in egg and bread crumbs. To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until heated through and sauce is bubbly. Yield: 12 to 16 servings. Note: Beecher usually doubles the red sauce. She puts half in the bottom of the pan and half on top of the noodles, under the cream sauce. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

NOTES

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Cannelloni

2 c All-purpose flour 
  === FOR CREAM SAUCE === 
1 lb Boneless chuck; ground in 
  Grinder 
1  Egg beaten
1/4 c Margarine -; (1/2 stick) 
  Grinder 
  === TO ASSEMBLE === 
  Salt 
3/8 c Bread crumbs 
1/2 ts Salt 
  Paprika 
  Salt 
  === FOR NOODLES === 
2 c milk 
  Salt 
  Grated Parmesan cheese 
  Black Pepper ground
  Ground white pepper 
  === FOR FILLING === 
1/2 c Red or white wine 
1  Egg 
3  Garlic minced
1/4 c Water -; (about) 
1 cn Whole tomatoes -; (15 oz) 
  === FOR RED SAUCE === 
1/2 lb Combined chicken and veal; 
3  Garlic 
1/2 c Onions chopped
1/4 c All-purpose flour 
  Black Pepper ground

To prepare noodles: Mix flour, egg, salt and water into a stiff  dough. Roll out a little of the dough to make 4 1/2- by 5 1/2-inch  noodles. Cook in boiling water until done, about 10 minutes. Repeat  with remaining dough. Place cooked noodles in cool water to keep soft  until ready to use (or make everything else first and fill noodles as  they are ready). To prepare red sauce: Chop tomatoes. Place tomatoes  and juice in a saucepan with garlic, salt and pepper. Cook over  medium-high heat until thick. Spread on bottom of a 13- by 9-inch  baking dish. To prepare cream sauce: In a clean saucepan, melt  margarine over medium-high heat. Stir in flour. Whisk in milk. Add  salt and pepper and cook, whisking constantly, until thick. To  prepare filling: Brown meats with garlic and onion. Drain excess fat.  Add wine; cook until meats are tender. Add salt and pepper to taste.  Stir in egg and bread crumbs. To assemble and bake cannelloni:  Preheat oven to 350 degrees. Roll cooled pasta into tube shapes  around filling. Place on red sauce, seam-side down. Top with cream  sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until  heated through and sauce is bubbly. Yield: 12 to 16 servings.    Note: Beecher usually doubles the red sauce. She puts half in the  bottom of the pan and half on top of the noodles, under the cream  sauce.    Recipe Source: St. Louis Post-Dispatch - 11-16-1998    Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 12 servings

Calories: 206
Calories from Fat: 25 (12%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.8g
Cholesterol 36.3mg		11 %
Sodium 775.9mg		27 %
Potassium 136.8mg		4 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 35.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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