```markdown Quick & Easy Fish and Asparagus Bundles 4 fresh or frozen sole, flounder, or other fish fillets ¾ pound fresh asparagus or 1 8-ounce package frozen asparagus spears 1 tablespoon butter or margarine 2 medium tomatoes, peeled and cut up (1 cup) ½ cup sliced fresh mushrooms ¼ cup thinly sliced celery ¼ cup chopped onion ¼ cup dry white wine 1 clove garlic, minced 2 teaspoons snipped fresh mint or ½ teaspoon dried mint, crushed ½ teaspoon dried basil, crushed ¼ teaspoon salt Thaw fish, if frozen. Cut fresh asparagus into about 6-inch lengths. In covered saucepan cook fresh asparagus in small amount of boiling salted water for 8 to 10 minutes or till almost tender. (Or, cook frozen asparagus according to package directions.) Drain. Dot fillets with butter or margarine; sprinkle with a little salt. Place asparagus across fillets; roll up fillets and fasten with wooden picks. Place fish rolls, seam side down, in 10-inch skillet. Add tomatoes, mushrooms, celery, onion, wine, garlic, fresh or dried mint, basil, and ¼ teaspoon salt. Cover tightly; simmer for 7 to 8 minutes or till fish flakes easily when tested with a fork. Remove fish to platter; keep warm. Boil tomato mixture gently, uncovered, about 3 minutes or till slightly thickened. Spoon over fish rolls. Makes 4 servings. Fillets Florentine 2 pounds fresh or frozen flounder fillets or other fish fillets 2 pounds fresh spinach, stemmed, rinsed, or 2 10-ounce package frozen chopped spinach 1 cup ricotta cheese or cream-style cottage cheese, drained ½ teaspoon dried basil, crushed 2 tablespoons butter or margarine 2 tablespoons all-purpose flour ¼ teaspoon salt Dash pepper 1 cup milk ½ cup grated parmesan cheese ¼ cup dry white wine 1 teaspoon lemon juice Thaw fish, if frozen. Cut each fillet in half crosswise. Place half of the pieces in greased 13x9x2-inch baking pan. If using fresh spinach, cook in ¼ cup water in saucepan, covered, for 3 to 5 minutes or just till tender; drain. (If using frozen spinach, cook in water and drain.) Combine spinach, ricotta or cottage cheese, and basil. Spoon spinach mixture atop fish in pan. Top with remaining fish pieces. In saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once; cook and stir till thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in half of the parmesan cheese, the wine, and lemon juice. Pour over fish. Bake in 350° oven for 20 to 25 minutes or till fish flakes easily when tested with a fork. Sprinkle with the remaining parmesan cheese. Broil 4 inches from heat for 1 to 2 minutes or till lightly browned. Makes 6 servings. Baked Pasta Shells 4 ounces homemade or packaged conchiglioni (20), cannelloni, or manicotti shells-6 or 7 ¼ cup chopped onion 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk ¼ cup dry white wine 1 cup shredded mozzarella or Swiss cheese (4 ounces) Choice of filling (see recipes, opposite) Ground nutmeg (optional) Grated parmesan cheese Cook pasta in boiling salted water just till tender (see page 21); drain. Rinse in cold water; drain. Meanwhile, in saucepan cook onion in butter or margarine till tender. Stir in flour; add milk all at once. Cook and stir till thickened and bubbly. Add wine. Stir in mozzarella or Swiss cheese till melted. Stuff cooked pasta with desired filling. For each conchiglioni, use 1 rounded tablespoon filling. For homemade cannelloni and manicotti, fill as directed on page 25. For each packaged manicotti, use ½ cup filling. Arrange filled pasta in greased 12x7½x2-inch baking dish. Pour cheese mixture over pasta; sprinkle with nutmeg. Cover with foil. Bake in 350° oven for 25 to 30 minutes or till heated through. Pass parmesan cheese. Makes 4 side dish servings. Martha Gillespie Jerry and Sheila Howe 4-7-98 at "home date" "Built these together" Most excellent ```