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Chicken Cannelloni
Serves 8

1 large can of chopped tomatoes
2 midsize cans of tomato sauce
2 small cans of tomato paste
1 cup chopped mushrooms
1 sauteed chopped green pepper
1 sauteed chopped onion
1/2 sauteed clove of minced garlic
1/2 tablespoon basil
1/2 tablespoon oregano
1 tablespoon olive oil

Saute finely chopped onion, green pepper, and mushrooms with minced
garlic in 1 tablespoon of olive oil until all constituents are softened
over medium heat. In slow cooker, combine above ingredients with
remaining ingredients (do not drain fluid from canned tomatoes) and cook
on low heat for at least 8 hours. Stir every few hours. (30 minutes/8
hours)

4 large chicken breasts or 6 chicken thighs
2 15 oz containers of ricotta cheese
3 cups grated fresh mozzarella cheese
2 cups grated fresh paremesan cheese
1 cup lightly sauteed (in olive oil) chopped mushrooms
2 eggs
1 cup alfredo sauce
1/2 clove minced garlic
1/2 tablespoon of basil
2 boxes manicotti tubes

Set skinned chicken in water that just covers all pieces. Add
garlic and basil and boil for 30 minutes. While chicken is cooking,
beat 2 eggs in a large bowl. Thoroughly mix ricotta, moz., and
parm cheeses with eggs and 1 cup alfredo sauce. Drain broth from
and run cold water over chicken in strainer. Chop deboned chicken
into small pieces which will be easy to fill manicotti tubes. Mix
chicken together with other ingredients until homogenized.

Boil 1 box manicotti pasta for five minutes in boiling water. Do
not overcook. Immediately remove all pasta and separate them so
they do not stick together. Use cake icing decorator or tea spoon
to fill manicotti tubes. When you are nearly finished filling
cooked pasta, boil second box as before. Preheat oven to 375F.
Fill remaining tubes of pasta when ready. Place cannelloni in
casserole dishes and cover with marinara sauce. If you are preparing
well in advance you may refrigerate overnight. Bake for total of
40 minutes covered with aluminum foil. At 30 minutes, remove
aluminum foil and cover cannelloni with layer of grated mozzarella
cheese. Cook for ten more minutes uncovered. Let cool for 5
minutes. (preparation time: 3 hours)

Note: You may want to make 2 extra cups of alfredo sauce to be
poured over cannelloni. Also have fresh grated parmesan on hand.


Alfredo Sauce (1 cup):

2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1/3 cup parmesan cheese
dash white pepper (optional)

Melt butter in saucepan over low heat. Blend in flour (1 tablespoon
at a time), salt, and white pepper. Add milk and parmesan cheese
all at once. Cook quickly and stir frequently till mixture thickens
and bubbles.

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