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Title: Salmon Stuffed Shells
Categories: Pasta Shell Salmon
Yield: 12 Shells
| 12 | Jumbo pasta shells | |
| 2 | qt | Boiling water |
| 1 | tb | Cooking oil (opt) |
| 2 | ts | Salt |
| 1 | Egg | |
| 1 | c | Cottage cheese |
| 1 | tb | Dry onion flakes |
| 1 | ts | Parsley flakes |
| 1/4 | ts | Salt |
| 7 3/4 | oz | Salmon, drained, skin and round bones removed, flaked |
| (red looks best) | ||
| 1 | ts | Lemon juice |
| 1 | tb | Butter or margarine, melted |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Grated parmesan cheese |
Cook shells in boiling water, cooking oil an first amount of salt in large uncovered saucepan until tender but firm, about 12 to 15 mins. Drain. Rinse with cold water. Drain well.
Beat egg, cottage cheese, onion, parsley and second amount of salt together. Stir in salmon and lemon juice. Stuff shells. Place round side down in 8 x 8 inch pan. Put 2 tbsp. water in bottom of pan.
Stir butter, crumbs and Parmesan cheese together. Sprinkle over top. Cover Bake in 350øF oven for about 30 minutes. Makes 12 shells. Serve 2 each for a dinner appetizer. Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming July 98