Salmon-asparagus manicotti
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Salmon-asparagus manicotti
  Cheese    Italian    Pasta  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13186. Report a problem with this recipe.
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      Title: Salmon-asparagus manicotti
 Categories: Cheese, Fish and se, Italian, Pasta
      Yield: 1 Servings
 
     16 oz Pkg Manicotti - (mine had 14
           -tubes)
      1 lb Farmer Cheese -- (or ricotta
           Cheese)
      1    Salmon Steak -- about 1/2 lb
    1/2 lb 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 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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Recipe ID 13186 (Apr 03, 2005)

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