I’ve been making this most of my adult life. The recipe came out of the Italian Time Life Foods of the World series. It is supposedly an authentic northern recipe and uses homemade pasta. I use the dry cannelloni noodles. Buy more than you need and boil them gently. Some of them will break when you are filling them, so you will need extras. You can omit the chicken livers, but they do add a nice touch and no one will know they are there. This has been one of my tried and true dinner party hits. Like other pasta recipes it can be made in advance and put in the oven a couple hours before. This is rich, so most won’t have more than two cannelloni, when served with salad and rolls as part of a dinner party.

I found this by going to http://orangette.blogspot.com/
Note: Like many things with complex spicing, this soup improves with time. It’s great on the first day, but it’s even better on the second.

This is the recipe from the back of the box from the STREIT’s Passover Matzo Meal.

In Kansas City they know ribs. This is the rub recipe for traditional
Kansas City style ribs. Finish them off with a good barbecue sauce and
you’ll have great ribs.

冷めたらすぐ食べられる。冷蔵庫で１週間はもつ。カリフラワー、ブロッコリー、パプリカなどで作っても美味しい。