Salmon-Asparagus Manicotti

* Exported from MasterCook *

Salmon-Asparagus Manicotti

Recipe By : BETH WOODELL <woodell@EUROPA.UMUC.EDU>
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Italian
Pasta Seafood/Shellfish
Vegetables Asparagus

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Manicotti -- (16 Oz.) (mine had
14 tubes)
1 Lb Farmer Cheese -- (or ricotta cheese)
1 Salmon Steak -- about 1/2 lb.
1/2 Lb. Fresh Asparagus
1 Can 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 medium-small 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
side-by-side 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 pencil-thin kind,
too, not those big woody things we'll be getting later on. Spring is on its
way!


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NOTES : I served this over the weekend to a guest and we both gobbled it up.
It's actually a variation of a recipe I got from a lady at my synagogue, but
by the time I got done substituting it became a whole different recipe.
(serves 6-7

This is also not lasgna, but maybe closer than manicotti--on the other hand,
maybe not.
Hope these help--Sorry I couldn't find exactly what you wanted.
JONI