Ingredients:

• 12 Hana Spinach Cannelloni filled meat.
• 2 tbsps Parmesan cheese grated.
• 1 tbsp oil

Ingredient of Béchamel Sauce:

• 1 slice of onion.
• 3 peppercorns.
• 1 small bay leaf.
• 300ml (1/2 pint) milk.
• 30g (1oz) butter or margarine.
• 30g (1pz) flour.
• Salt.
• Pepper.

Instruction:

• To make Béchamel Sauce put milk in pan with onion, peppercorns and bay leaf.
• Heat gently for 1 minute, taking care not to boil, and set asid to cool for 5 minutes.
• Strain, Melt butter in pan.
• Remove from heat and stir in flour.
• Gradually add cool milk, and bring to boil, stirring continuously, until sauce thickens.
• Add seasoning.
• Lay Hana Spinach Cannelloni filled meat on top, and cover with béchamel sauce.
• Sprinkle with grated cheese and bake in a moderate oven for 30 minutes.
• Serve Immediately.

Ingredients:

• 12 Hana Meat Cannelloni.
• 2 tbsps Parmesan cheese, grated.
• 1 tbsp oil

Ingredient of Béchamel Sauce:

• 1 slice of onion.
• 3 peppercorns.
• 1 small bay leaf.
• 300ml (1/2 pint) milk.
• 30g (1oz) butter or margarine.
• 30g (1pz) flour.
• Salt.
• Pepper.

Instruction:

• To make Béchamel Sauce put milk in pan with onion, peppercorns and bay leaf.
• Heat gently for 1 minute, taking care not to boil, and set asid to cool for 5 minutes.
• Strain, Melt butter in pan.
• Remove from heat and stir in flour.
• Gradually add cool milk, and bring to boil, stirring continuously, until sauce thickens.
• Add seasoning.
• Lay Hana Meat Cannelloni on top, and cover with béchamel sauce.
• Sprinkle with grated cheese and bake in a moderate oven for 30 minutes.
• Serve Immediately.

Ingredients:

• ½ Hana Vegetable Cannelloni.
• Butter for greasing.
• 100g/4-oz cream cheese.
• 4 tbsp freshly grated Parmesan cheese.
• 2 tbsp snipped chives.
• 25g/1oz fresh breadcrumbs.
• Salt and freshly ground black pepper.
• 1 quantity Béchamel sauce.

Ingredient of Béchamel Sauce:

• 1 thick onion slice.
• 1 bay leaf.
• 1 mace blade.
• 2 parsley sprigs.
• 600 ml/ 1pt milk.
• 40g/ 1 ½ oz butter.
• 40g/ 1 ½ oz plain flour.
• Salt and freshly ground white or black pepper.
To make Béchamel Sauce:

• Place the onion, bay leaf, mace and parsley in a saucepan.
• Add the milk and heat slowly until just boiling.
• Remove from the heat, cover and leave for 45 minutes.
• Strain the milk into a jug or basil.
• Wash the saucepan, then melt the butter and stir in the flour.
• Slowly pour in the milk, stirring all the time.
• Continue stirring until the sauce boil, then reduce the heat, if necessary, so that it just
simmers.
• Cook for 3 minutes, stirring occasionally.
• Add seasoning to taste.

Instruction:

• Cook Hana Vegetable Cannelloni in boiling salted water for 3 minutes, drain, rinse in cold
water.
• And lay out on double-thick absorbent kitchen paper.
• Set the oven at 200C/400F, butter an ovenproof dish.
• Mix the cream cheese, half the Parmesan, the chives and breadcrumbs.
• Add a little seasoning.
• Spread or dot a little of the cheese mixture over a piece of Hana Vegetable Cannelloni.
• Lay in the dish all Hana Vegetable Cannelloni.
• Pour the béchamel sauce over Hana Vegetable Cannelloni and sprinkle with the remaining
Parmesan.
• Bake for 20-25 minutes, until bubbling hot and lightly browned on top.

Ingredients:

• 4 Hana Tuna Cannelloni.
• 1 packet white sauce mix.
• ¼ cup 30g/1 oz grated tasty cheese (mature cheddar).

Instruction:

• Make up white sauce.
• Place Hana Cannelloni in a small greased ovenproof dish.
• Pour white sauce over cannelloni and sprinkle with cheese.
• Bake for 10 minutes or until heated and cheese is melted.

Serving Suggestion:

• Accompany with a salad of lettuce, tomatoes, spring onions and black olives tossed with a
vinaigrette dressing.

Ingredients:

• 4 Hana Vegetable Cannelloni.
• 2 tbsps Parmesan cheese, grated.
• 1 tbsp oil

Ingredients of Tomato Sauce:

• 1-tablespoon olive oil.
• 1 small brown onion chopped.
• 1 clove garlic crushed.
• 400g tomatoes, chopped.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorn.

Ingredient of Béchamel Sauce:

• 1 slice of onion.
• 3 peppercorns.
• 1 small bay leaf.
• 300ml (1/2 pint) milk.
• 30g (1oz) butter or margarine.
• 30g (1pz) flour.
• Salt.
• Pepper.

Instruction:

• To make Tomato Sauce heat oil in pan; cook onion and garlic, stirring; until onion is soft.
• Stir in undrained chopped tomatoes, basil and sugar and bring to boil.
• Blend mixture until smooth, return to pan.
• To make Béchamel Sauce put milk in pan with onion, peppercorns and bay leaf.
• Heat gently for 1 minute, taking care not to boil, and set asid to cool for 5 minutes.
• Strain, Melt butter in pan.
• Remove from heat and stir in flour.
• Gradually add cool milk, and bring to boil, stirring continuously, until sauce thickens.
• Add seasoning.
• Lay Hana Vegetable Cannelloni on top, and cover with Tomato Sauce and Béchamel sauce.
• Sprinkle with grated cheese and bake in a moderate oven for 30 minutes.
• Serve Immediately.

Ingredients:

• 4 pieces Hana Vegetable Cannelloni.
• ¼ litter olive oil.
• 2 tablespoons Parmesan Cheese.

Ingredients of Mixed Vegetable Salad:

• 2 sticks celery chopped.
• 2 medium tomatoes chopped.
• ½ cup (60g) cooked green peas.
• 6 medium radishes chopped.
• 1 medium red pepper chopped.
• 2 small green cucumbers seeded chopped.

Instruction:

• Heat oils and put 4 pieces Hana Vegetable until cooked.
• To make Mixed Vegetable Salad combine all ingredients of mixed vegetable salad in bowl.
• Mixed well.
• Put mixed vegetable salad on top of Cannelloni and sprinkle with Parmesan Cheese.