---------- Recipe via Meal-Master (tm) v8.02
       Title: Salmon-Asparagus Manicotti
  Categories: Cheese, Fish and se, Italian, Pasta
       Yield: 1 servings
      16 oz Pkg Manicotti - (mine had 14
       1 lb Farmer Cheese -- (or ricotta
       1    Salmon Steak -- about 1/2 lb
     1/2 lb Fresh Asparagus
       1 cn Cream Of Asparagus Soup
            Salt And Pepper
            Parmesan Cheese
   Cook the manicotti according to package directions, drain and cool. Set
   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>