MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canneloni
Categories: Pasta
Yield: 8 Canneloni

MMMMM--------------------------NOODLES-------------------------------
3 Eggs
1 c Water
1 c Flour
Salt; to taste
Peanut oil

MMMMM--------------------------FILLING-------------------------------
1 lb Small curd cottage cheese
1 Egg
2 tb Parsley; chopped
Salt & pepper; to taste
2 tb Parmesan or Romano cheese;
-fresh grated

MMMMM--------------------------TOPPING-------------------------------
1 c Seasoned tomato sauce *
Additional Parmesan or
-Romano cheese; fresh grated

MMMMM------------------------TOMATO SAUCE-----------------------------
3 tb Olive oil
2 Carrots; chopped
2 Celery ribs; chopped
1 Yellow onion; chopped
2 cl Garlic; crushed
3 c Canned tomato sauce
3/4 c Beef stock
3/4 c Red wine
1 ts Rosemary
1 ts Basil
1 ts Oregano
Salt and pepper; to taste
1/2 tb Lemon zest; chopped

Noodles:

Place the eggs in a blender. Add the water, flour, and salt. Blend
until smooth. Place 2 or 3 tb of this batter in a heated small
skillet or crepe pan that has been oiled. Cook on one side only until
the crepe is dry on the top. These should not at all be browned or
too dry so the pan should not be too hot. Stack and separate the
cooked noodles with wax paper.

Filling:

Drain the cottage cheese. Mix with the egg, parsley, salt, pepper, and
Parmesan or Romano cheese.

To finish, lay out Noodles, uncooked side up. Place filling in the
noodle as if rolling a burrito. Roll up and place, seam side down, in
an oiled baking pan until pan is filled. Spoon some of the tomato
sauce on top along with a little of the grated cheese. Bake at 350°F
for about 15 minutes or until hot and bubbling.

Tomato Sauce:

Saute vegetables; add remaining ingredients and simmer together for 1
hour. Use for quick pasta, shrimp dishes, omelets, meats, soups, etc.

Yield: 5 Cups

Recipe by Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:ziTTJ.49911$r6p7.30529@fx41.iad>,
<news:rec.food.cooking/1365972>

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