| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 2 |
|
4 1/4 ounces shrimp; rinsed |
|
|
Drained |
| 2 |
tb |
Butter or margarine |
| 1/2 |
lb |
Fresh cooked or canned crab- |
|
|
Meat; drained; cartilage |
|
|
Removed |
| 8 |
|
Sole or flounder fillets |
|
|
; (2 to 2-1/2 pounds) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 2 |
|
10 3/4 ounce ca each condensed |
|
|
Cream of mushroom soup |
|
|
Undiluted |
| 1/3 |
c |
Chicken broth |
| 2 |
tb |
Water |
| 2/3 |
c |
Shredded cheddar cheese |
| 2 |
tb |
Fresh parsley; minced |
|
|
Cooked wild; brown or white |
|
|
Rice or a mixture; optional |
INSTRUCTIONS
TASTE OF HOME 4/5/94
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is
tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and
paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a
toothpick. Place in a greased 13x9x2" baking dish. Combine the 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; return
to oven, uncovered, for 5 minutes or until the fish flakes easily with a
fork. Serve over rice if desired.
"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.
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