INGREDIENTS

INSTRUCTIONS

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!
Recipe By     : BETH WOODELL <woodell@EUROPA.UMUC.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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