recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
have several recipes for cannelloni but I've made this
one several times and have adjusted it to my liking.
I will note my changes at the bottom. It's great either
way. Original recipe provided by Joanne Magliocco."
1 cup flour
1 lb ground beef
2 cloves garlic, minced
1 package mushrooms (sliced) (I mince 1/4 lb fresh
1/4 cup gated Romano cheese
1/4 cup chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce
make the Crepes:
a bowl, beat eggs well.
flour and water, mix well. The consistency should
be a little more liquidy than regular pancake mix.
If too thick, add more water. If too thin, add more
a small non-stick fry pan, either apply non-stick
spray or a teaspoon of butter. Heat pan to medium
1½ tablespoons of batter in the middle of the pan.
batter quickly by using the back of a spoon and moving
in a circular direction from the middle to the sides
of the pan. If it is cooking too quickly, raise the
pan off of the heat as you spread.
the pancake is golden, flip and cook the other side.
from the pan and place on a flat surface to cool.
pancakes are cooled, stack them in a pile, covered
with plastic wrap, stored in the fridge until you
are ready for the stuffing (maximum - 1 day).
make the Stuffing:
ground beef with a little olive oil. As beef is cooking,
break it up into small pieces.
beef to a large mixing bowl. Let cool.
salt, pepperand garlic. Mix well.
egg, cheese parsley, bread crumbs and more salt to
all of the water out of the cooked spinach and chop.
spinach and ½ cup of the tomato sauce.
pancakes and stuffing.
pancake on a flat surface.
about 2 tablespoons of stuffing in the center and
spread to the sides.
pancake and place in large baking pan flap side down.
with sauce and grated cheese and place under broiler
either make my own marinara or Barilla bottled, and
add Italian seasoning, a minced garlic clove, 1/4
cup Madeira wine and 3 tablespoons of butter. Because
I add to it, I first put it in a saucepan and cook
over a low heat, simmering about 10 minutes, stirring
well so it will not stick to bottom.
the stuffing, I use 3/4 lb ground beef, 1/4 lb ground
veal and 4 slices of prosciutto which I put in a mortar
and mash with the pestle or, just chop it real fine.
I put the prosciutto into the beef and veal last and
stir well to incorporate the meats.
use a large baking pan and after I stuff the crepes,
I lay them (one layer only), top with the sauce and
then grate some fresh Romano cheese over the top before
I put under broiler.