Recipe - Canny Cannelloni

213 g Canned pink Alaska salmon
1 md Onion; finely chopped
50 g Fresh breadcrumbs
100 g Button mushrooms; chopped
1 tablespoon Parsley; chopped
16 Cannelioni tubes
25 g Butter
25 g Plain flour
300 ml Skimmed milk
1 teaspoon Pesto
100 g Parmesan cheese, grated

Drain can of salmon. Make juice up to 300ml / One half pint with water. Mash
fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll.
Lay in a microwave proof dish.

Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish
stock and milk into flour mixture 150ml / One fourth pint at a time. Cook for 1
minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese.
Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on
MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve.

Serves 46. Approx. 300 kcals per serving

From: On the Wild Side Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini