Ham and Cheese Cannelloni

This was given to me by my sister-in-law, Sandra, and it has become one of our family favorites! Enjoy!

Ham and Cheese Cannelloni

Makes 8 cannelloni 

Prep time  15 minutes

Cook time  20 minutes

Use

whole milk instead of heavy cream; skim milk ricotta and low-fat

mozzarella in place of whole-milk cheeses.

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups heavy cream

1/2 teaspoon salt

1 cup whole milk ricotta cheese

1 cup shredded mozzarella cheese

1 large egg

8 egg-roll wrappers (available in the refrigerated section)

8 slices deli ham

1 cup freshly grated Parmigiano-Reggiano cheese

1.             Preheat oven to 400.  In a small saucepan, melt the butter over

medium heat.  Whisk in the flour until smooth.  Slowly whisk in the

heavy cream and cook, stirring continuously, until thickened, about 5

minutes.  Set the cream sauce aside; then stir in the salt.

2.             In a medium bowl, combine the ricotta and mozzarella and the egg.

3.             Spread a thin layer of the cream sauce (about 11/2 cups) in the

bottom of a 9-by-9-inch baking dish.  Arrange an egg-roll wrapper on a

work surface.  Spread 3 tablespoons of the ricotta mixture over the

wrapper, cover with a slice of ham, then roll up to form a log,

jelly-roll style.

               Repeat with the remaining wrappers and place the cannelloni, seam

side down, in a single layer in the baking dish.

4.             Spoon the remaining cream sauce over the cannelloni, top with the

Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and

bubbly./span>e>

Shrimp Chowder

Thought you might like this recipe. As you can see from my menu, I made it Sunday. We had friends over and it was a hit. Jeff and I eat it just about every other week. Bailey LOVES it! By the way, I don't do it on in a crock pot. I usually just make it on the stove so I can keep stirring.

Shrimp Chowder

½ c. sautéed onion in a T. of margarine

2 cans Campbell’s cream of potato soup

2 cans Campbell’s cream of chicken soup

1 can shoe peg corn

1 can evaporated milk

½ pint half and half milk

1 - 1 ½ tsp Zatarains creole seasoning

1 tsp garlic powder

Put all this in your slow cooker on low for three hours.

After 3 hours, add:

3 oz. Package of diced up cream cheese

1 large package of frozen,cooked, deveined shrimp

Get piping hot and serve with oyster crackers or herbed croutons. Garlic cheese biscuits are wonderful with this also.

Menu Plan Monday

Haven't posted in a while in the menu area. Here are our menus beginning on Saturday, Jan. 3rd - Sunday, January 11th. Enjoy!

Saturday (3rd) - Broccoli Soup and Sandwiches
The girls ate hot dogs.

Sunday (4th) - Lunch - Crockpot Beef Stew over rice/Salad/crescent rolls
Dinner - Shrimp Chowder/Mini Chicken Sandwiches/Brownies and Ice cream

Monday (5th) - Hamburger Steaks and Mushroom Gravy
Steamed Vegetables and Sweet Potatoes

Tuesday (6th) - LifeGroup

Wednesday (7th) - Chicken parmigiana over pasta
Caesar Salad/Bread

Thursday (8th) - DATE NIGHT!!!
Pizza for girls

Friday (9th) - Breakfast Bash
Eggs, Grits; Biscuits and Gravy

Saturday (10) - Homemade Chicken Noodle Soup and Crackers

Sunday 11th) - Jessica Simpson's Chicken and Dumplings
Rice; Lima Beans; Pineapple Casserole

Cheez-It Dip

I promised some of you I would post this recipe from our Drop-In last night. It's not so glamorous of a recipe, but it is yummy. I think the comment of the night was, "Yum...good football watching dip!" There ya go!

Cheez-It Dip

1 16oz container sour cream
Hormel bacon pieces
cheddar cheese
1pkg dry ranch mix

Combine all ingredients and mix well. I just eyeball the cheese and bacon part because you can never have too much bacon or cheese, right? Once mixed, serve with BIG Cheez-its or any other cracker you have on hand.
Enjoy!