CANNELLONI
These are sooo good! Makes enough for about 12-18 hearty servings. Make ahead and freeze smaller amounts
if you have a small group to feed.
Pancakes:
2 C. flour
2 Tbs. cornmeal
1 tsp. Bon Appetit'
4 eggs
1 C. sour cream
2 1/2 C. water
1/4 C. oil
2. Beat eggs, add sour cream and water and mix well.
3. Stir in flour mixture and oil.
4. Cook pancakes on a lightly greased hot griddle, using about 1/4 C. - 1/3 C. of batter for each.
(makes about 24- 5inch pancakes.) I use a small frying pan and make the pancakes crepe size. They look
about like enchiladas.
1 # raw chicken breast
1/2# veal
1/2# pork
4 slices prosciutto ham
2 Tbs. olive oil
2 Tbs. instant minced onion
1/4 tsp. MSG
1/2 tsp. salt
1/8 tsp. garlic powder
1/4 tsp. rosemary leaves
1/4 tsp. basil leaves
1/4 tsp. thyme leaves
2 tsp. Season All
1/4 tsp. black pepper
1/2 C. sherry
1/2# ricotta cheese
1/2 C. cream
Teleme, Jack, Mozarella or Muenster cheese
2 C. spaghetti sauce
grated parmesan cheese
2. Add seasonings, cover and simmer 45 minutes.
3. Add sherry and cook 10 minutes longer.
4. Remove from heat and stir in ricotta cheese. Cool.
5. Grind in food processor. Add the broth from skillet and the cream and mix well.
6. Fill pancakes with mixture, folding sides over.
7. Place in buttered baking dish with seam side down. Top with spaghetti sauce.
8. When ready to serve, heat in 350 degree oven for 30 minutes.
9. Top with slices of Teleme, Jack or Muenster cheese. Continue baking until cheese melts. Serve with
Parmesan cheese.
DO AHEAD: Prepare through step 7 and refrigerate until 45 minutes before serving time.
