| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
8-oz. salmon fillets, steame |
| 1/2 |
c |
Cream of celery soup, conden |
| 1/3 |
c |
Plain skim milk yogurt |
| 2 |
T |
Chopped parsley |
| 4 |
|
Manicotti noodles |
| 2 |
T |
Butter |
| 1 |
|
Garlic clove, crushed |
| 1/2 |
t |
Basil |
| 1/2 |
c |
Chopped spinach, cooked |
| 1/3 |
c |
Cottage cheese, skim milk |
|
|
Salt and pepper, to taste |
| 2 |
|
calories per serving. |
INSTRUCTIONS
Remove any remaining bones from the salmon and break into chunks. Mix
salmon chunks gently with soup, yogurt and parsley. Cook manicotti
noodles according to directions. Saute' onion and garlic in butter
and add seasonings. Combine with spinach and cottage cheese. Reheat.
Fill each manicotti with about 1/3 cup of the stuffing and place on a
greased baking pan. Coat with salmon sauce and bake covered at 350
for 20 minutes. Serves 4. (Adapted from a recipe in "Fish and Seafood
for the Calorie Conscious", Fisheries and Oceans Canada, 1985)
Recipes sent to me from Bill, wight@odc.net
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