| 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 |
tb |
Chopped parsley |
| 4 |
|
Manicotti noodles |
| 2 |
tb |
Butter |
| 1 |
|
Garlic clove; crushed |
| 1/2 |
ts |
Basil |
| 1/2 |
c |
Chopped spinach; cooked |
| 1/3 |
c |
Cottage cheese; (skim milk) |
|
|
Salt and pepper; to taste |
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.
200 calories per serving.
(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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