| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Pitas & san, Seafoods |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Yellow perch fillets |
| 1 |
qt |
Boiling water |
| 1 |
tb |
Salt |
| 1 |
c |
Sandwich spread; divided |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 18 |
sl |
Buttered toast |
| 4 |
|
Hard-cooked eggs; sliced |
| 6 |
|
Lettuce leaves |
| 3 |
|
Tomatoes |
INSTRUCTIONS
Skin fillets and place in boiling salted water. Cover and return to the
boiling point; simmer for 10 minutes or until fish flakes easily when
tested with a fork. Drain and flake.
Combine flaked fish, 1/2 cup sandwich spread, salt and pepper.
Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and
remaining 1/2 cup sandwich spread between other slices.
Fasten together with toothpicks.
Cut into quarters.
Garnish with tomato wedges.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 29, 1998
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