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
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 450 degrees 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.