| Salmon Stuffed Manicotti
4 manicotti shells
1 c. low-fat cottage cheese, drained
2 tsp. prepared horseradish
1 (7 3/4 oz.) can salmon, drained, flaked & skin & bones removed
1 tbsp. margarine
4 tsp. all-purpose flour
3/4 c. skim milk
1/2 c. seeded & shredded cucumber (1/2 med.)
Few dashes bottled hot pepper sauce |
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Cook manicotti according to package directions; drain. Rinse with cold water; drain. Combine cottage cheese and horseradish. Add salmon; toss. In saucepan melt margarine. Stir in flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir 1 tablespoon of sauce into salmon mixture. Fill each manicotti with 1/2 cup salmon mixture. Place each in an individual casserole or arrange in a 10 x 6 x 2 inch or 12 x 7 x 2 inch baking dish. Stir cucumber and pepper sauce into remaining sauce. Spoon over manicotti. Cover; bake in a 350ºF. oven for 25 minutes or until heated through. Serves 4. Per serving: 241 calories, 23 g protein, 19 g carbohydrates, 7 g fat, 25 mg cholesterol, 566 mg sodium. Salmon Manicotti
1 (15 1/2 oz.) can salmon
2 c. small curd cottage cheese
2 eggs, well beaten
1/2 c. finely minced onion
1/4 c. chopped parsley
1/2 tsp. dill weed, crushed
8 to 10 lg. manicotti shells, cooked
3 tbsp. butter or margarine
3 tbsp. flour
1/4 tsp. salt
Milk
2 c. shredded Monterey Jack cheese,
divided
1/4 c. grated Parmesan cheese
Drain salmon, reserving liquid; flake. Combine salmon, cottage cheese, eggs, onion, parsley and dill weed. Gently stuff manicotti shells with salmon mixture*; set aside. Melt butter; stir in flour and salt. Add milk to reserved salmon liquid to equal 1 1/2 cups; gradually stir into flour mixture. Cook and stir over medium heat until thickened. Stir in 1 cup Jack cheese; stir until melted. Pour half of sauce into bottom of 3-quart baking dish. Arrange filled manicotti shells on sauce; top with remaining sauce. Sprinkle with remaining cheeses. Bake, covered, at 450ºF. for 10 minutes. Uncover and bake 10 minutes longer or until sauce is bubbly and cheese is lightly browned. Makes 4 or 5 servings. *A pastry tube with large, plain tip may be used to force salmon mixture into manicotti shells. |