Recipe - Salmon-Asparagus Manicotti

16 ounce Pkg Manicotti (mine had 14
tubes)
1 pound Farmer Cheese (or ricotta
Cheese)
1 Salmon Steak about One half lb
One half pound Fresh Asparagus
1 cn Cream Of Asparagus Soup
Milk
Salt And Pepper
Parmesan Cheese

Cook the manicotti according to package directions, drain and cool. Set
aside.

Poach the salmon steak (in broth or whatever), let cool, remove skin and
bones, and crumble the flesh into mediumsmall pieces. Trim the bottoms of
the asparagus and chop the green parts into 1/2"1" pieces. You don't have
to cook them beforehand.

Combine the cheese, salmon flakes, asparagus and salt and pepper to taste
in a large bowl. Combine cream of asparagus soup with 1 can of milk and add
some of the resulting prepared soup to the cheese mixture. The stuffing
should be soft but not runny. Use this to stuff each tube of manicotti.
Place them sidebyside in a shallow baking dish. Pour the rest of the soup
over the pan and sprinkle Parmesan cheese on top. Bake at 350 for 25
minutes or so. Serve with, what else, more steamed asparagus!! YUM!
(Asparagus was on sale for $1.29/# at Giant last week so I got a bunch. It
was the pencilthin kind, too, not those big woody things we'll be getting
later on. Spring is on its way!

Recipe By : BETH WOODELL woodell@EUROPA.UMUC.EDU

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