| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Fish, Heirloom |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Two day old bread crumbs |
| 1 |
|
Large onion, finely minced |
| 2/3 |
c |
Milk, approx. |
| 1 |
|
Egg |
| 1 |
T |
Prepared mustard |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/2 |
t |
Poultry seasoning |
| 3 |
T |
Melted butter OR |
|
|
4 strips of bacon |
| 2 |
lb |
Fresh or frozen hake, cod OR |
|
|
Any firm, white fish |
INSTRUCTIONS
Mix milk, egg, mustard and seasonings and pour over bread cubes. Toss
until bread absorbs milk. Mound in a 3 quart bake dish, lightly
buttered. Arrange fish over dressing. Top with melted butter or strips
of bacon. Paprika, chives or parsley may be sprinkled on for eye
appeal. Bake at 375F until fish flakes easily. Baking time will depend
on thickness of fish and whether frozen or fresh. Source: Heritage
Collection ch. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep
1996 23:39:59 -0400 From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”