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ISO: Davis. there are two recipes for cannelloni in the Vincent Price cookbook

Misc.
and both require a lot of typing and that's not my best skill.
Let's see if it can be narrowed down. One is called Cannelloni Alla Passetto (Chicken cannelloni with cream sauce, purchased cannelloni shells and a tomato cream sauce.
The other one is called
Cannelloni Au Gratin with Sardi Sauce and has chicken and spinach as a filling along with a recipe to make cannelloni crepes. The sauce is made with chicken stock and cheddar cheese with a cup of Sardi's Meat sauce stirred in. Can you tell me which recipe you want?

MsgID: 037016
Shared by: Jeanne/FL
In reply to: ISO: vincent price's cannellonni
Board: International Recipes at Recipelink.com
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  • ISO: Davis. there are two recipes for cannelloni in the Vincent Price cookbook
  • Please select one:
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!