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4 manicotti shells
1 c. cottage cheese
2 tsp. horseradish (prepared)
1 (7 3/4 oz.) can salmon,
drained, flaked, skinned
and boned
1 Tbsp. margarine
4 tsp. all-purpose flour
3/4 c. skim milk
1/2 c. seeded and shredded
few dashes bottled hot pepper

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 tea-
spoon 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 baking dish. Stir cucumber and pepper sauce
into remaining sauce. Spoon over manicotti. Cover; bake in a
350 degrees oven for 25 minutes or until heated through.

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