Stuff yourself with stuffed cannelloni

Hey there, time traveller!
This article was published 18/06/2003 (8447 days ago), so information in it may no longer be current.

WANT a perfect make-ahead menu for a nice family meal or dinner party? Look no further.

Today’s Recipe Swap features delicious stuffed cannelloni and a low-fat salad dressing.

Bobbie Germano’s request for a cannelloni recipe with white sauce, which appeared in the Milk calendar a few years ago, was submitted by Esther Olfert. Thanks also to Gisele Courcelles of Otterburne, Elaine Schettler of Plumas, B. Schultz, and Anne Podaima for taking time to reply.

Anne Baetsen sent in her low-fat creamy ranch dressing recipe for Carol Wazney of Pinawa. Thanks also to Lynn Gallant, Edna Mroz of Beausejour, Lily Dyson, and Janice Shirtliffe of Elie.

Now onto recent requests:

Val Bishop, formerly of Winnipeg, and now of New Westminster, B.C. (but still a loyal Recipe Swap reader), puts out a call for Saponnicas, a popular treat from Jeanne’s Bakery. They are small round cakes made with ground almonds and frosted in Jeanne’s famous creamy icing.

Deanna Cohen writes, “I always enjoy your column and would really like to have the recipe for Dundee Cake that I used to buy from Eaton’s. I can still taste it.”

Can anyone help?

Lastly, Jacquie Pawlysyn is on the hunt for a low-fat carrot cake recipe that replaces some of the oil with applesauce or another ingredient.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Stuffed cannelloni

1 package (1/2 lb/250 g) cannelloni (about 20 pieces)

1/4 cup (50 mL) butter

1/4 cup (50 mL) all-purpose flour

3 cups (750 mL) milk

1 1/2 teaspoons (7 mL) salt, divided

3/4 teaspoon (3 mL) pepper, divided

2/3 cup (150 mL) grated Parmesan cheese, divided

1 tablespoon (15 mL) vegetable oil

1 clove garlic, finely chopped

1 pound (500 g) lean ground beef

1 package (10 oz/300 g) frozen chopped spinach, cooked and squeezed dry

1 egg

1 teaspoon (5 mL) dried basil

3 cups (750 mL) prepared tomato pasta sauce, divided

Preheat oven to 350ºF (180ºC).

Cook pasta according to package directions. Rinse with cold water. Drain well and set aside.

To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minutes, gradually whisk in milk, 1 teaspoon (5 mL) salt and 1/4 teaspoon (1 mL) pepper. Cook, stirring until sauce comes to a boil and thickens. Stir in 1/3 cup (75 mL) Parmesan cheese.

To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground and stir until beef loses its pink colour. Remove from heat, stir in spinach, egg, basil and 1/2 teaspoon (2 mL) each of salt and pepper. Add 1 cup (250 mL) cheese sauce, mixing well.

Spread 1 1/2 cups (375 mL) tomato sauce into 13 x 9-inch (3.5 L) baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese.

Bake uncovered for 35 to 45 minutes or until sauce bubbles.

Yield: 6 to 8 servings.

Taste-tester notes: This excellent, flavour-packed cannelloni from the 1996 Milk calendar is well worth the effort! (Stuffing each cannelloni shell takes a while.) I used pre-cooked cannelloni shells to speed things up a bit with great success. If desired, replace frozen spinach with 10 oz/284 mL of tasty, fresh spinach. Steam it and squeeze out any extra moisture. All of the jars of pasta sauce seem to be 700 mL (2 3/4 cup). I spread a little less on the bottom of the pan (1 cup/250 mL) to make sure there was enough sauce on top, especially important if using the pre-cooked shells. I had enough filling for about 25 shells.

Creamy ranch dressing

1/2 cup (125 mL) 2 % cottage cheese

1/2 cup (125 mL) buttermilk

1 teaspoon (5 mL) lemon juice

1 teaspoon (5 mL) horseradish

1 teaspoon (5 mL) Dijon mustard

1 clove garlic, minced

1/4 teaspoon (1 mL) dried basil

1/8 teaspoon (0.5 mL) dried oregano

1/8 teaspoon (0.5 mL) cayenne

Combine all ingredients in a food processor or blender until smooth. Serve 2 tablespoons/25 mL over each serving of tossed greens topped with sliced canned beets.

Yield: 1 cup.

Taste-tester notes: This tasty, low-fat salad dressing is also great over a regular tossed salad (minus the beets.) If desired, for more flavour, double the amount of basil, oregano and cayenne. Be sure to blend well for a smooth (not lumpy) dressing.