Homemade paste dough
2 tbsp. butter
1 tbsp. chopped green onion
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1 c. finely chopped cooked chicken
1/2 c. finely chopped chicken
1/2 c. finely chopped ham
1/2 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. dry sherry
1/4 tsp. ginger
Salt
Salad oil
Parmesan Cheese Sauce or Quick Parmesan Cheese Sauce
Chopped parsley for garnish

1. Prepare Homemade Pasta Dough. Cut pasta into 3 pieces. On well-floured surface, with floured rolling pin, roll 1 piece into 16 inch by 8 inch rectangle; cut into eight 4-inch squares. Place pasta on floured, clean cloth towel. Repeat with remaining pasta, making 24 squares in all. Cover and let pasta stand 1 hour.

2. In medium saucepan over medium heat, in hot butter, cook green onion until tender. Stir in spinach, chicken, ham, cheese, egg, sherry, ginger and 1/4 teaspoon salt; heat; set aside.

3. Preheat oven to 350 degrees Fahrenheit. Grease 13 inch by 9 inch metal pan or broiler-proof baking dish. In large kettle over high heat, heat to boiling 5 quarts water, 2 tablespoons salt and 1 tablespoon salad oil. Cook pasta squares, a few at a time, 5 minutes. Remove pasta with slotted spoon; drain in colander and assemble while warm.

4. To assemble cannelloni; Spread rounded tablespoonfuls of meat mixture across center of warm pasta square; roll jelly-roll fashion. Place, seam side down, in pan. Repeat with remaining pasta squares and meat mixture.

5. Pour Parmesan-Cheese Sauce or Quick Parmesan-Cheese sauce evenly over cannelloni; sprinkle with chopped parsley. Bake 20 minutes. Turn oven control to broil; broil 5 minutes or until golden brown. Makes 8 servings.

PARMESAN-CHEESE SAUCE:

In medium saucepan over medium heat, into 1/4 cup butter, melted, stir 1/4 cup all-purpose flour until well blended. Gradually stir in 1 1/2 cups half-and-half, 1 1/2 cups water and 2 chicken-bouillon cubes. Cool while stirring constantly, until sauce is thickened. Stir in 1/2 cup grated Parmesan cheese and heat until melted.