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Stuffed Sole.txt
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2001-09-06
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Stuffed Sole sered with rice
1 cup chopped onion
2 cans (4-1/4 ounces each) shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 TBLSPNS butter or margarine
1/2 pound cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2-1/2 pounds)
1/2 t salt
1/4 t pepper
1/4 t paprika
2 cans (10-3/4 ounces each) condensed cream of mushroom soup,
undiluted.
1/3 cup chicken broth
2 TBLSPNS water
2/3 cup shredded cheddar cheese
2 TBLSPNS minced parsley
Cooked wild, brown, or white rice or a mixture, optional
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In a sauceppan, saute onion, shrimp, and mushrooms in butter
until onion is tender. Add crabmeat, heat through. Sprinkle
fillets with salt, pepper and paprika, Spoon crab mixture onto
fillets roll up and fasten with a toothpick. Place in a greased
13inx 9inx2in baking dish. Combine soup, broth and water. Blend
until smooth. Pour over fillets.Sprinkle with cheese. Cover
and bake at 400 degrees for 30 minutes. Sprinkle with parsley.
Bake, uncovered 5 minutes longer or until fish flakes easily
with a fork. Remove toothpicks. Serve over rice if desired.