Name: Velvet Turtle Stuffed Trout
Ingredients: 6 To 8 whole trout (8-10 oz), boned flour; 2 Eggs, beaten; 2 c Bread crumbs Shrimp Stuffing (recipe follows); 1/4 c Butter juice and grated zest of 1 lemon salt, pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish	1	Servings

INGREDIENTS

6		To 8 whole trout (8-10 oz), boned flour
2		Eggs, beaten
2	c	Bread crumbs Shrimp Stuffing (recipe follows)
1/4	c	Butter juice and grated zest of 1 lemon salt, pepper

INSTRUCTIONS

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat
lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure
seams with wood picks. Melt butter in large skillet. Saute trout in butter,
a few at a time, until lightly browned on both sides and until stuffing is
hot. Remove trout as done and keep warm. Add lemon juice and zest to butter
remaining in pan and heat a few seconds. Season to taste with salt and
pepper and pour over trout. Makes 6-8 servings.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Do you want to know the master planner? God!”

Heaven is the palace, or presence-chamber, of the Supreme Being who is both the cause and source of all holy love. God, indeed, with respect to His essence is everywhere. He fills heaven and earth. But yet He is said on some accounts more especially to be in some places rather than others. He was said of old to dwell in the land of Israel above all other lands, and in Jerusalem above all other cities in that land, and in the temple above all other houses in that city, and in the holy of holies above all other apartments in that temple, and on the mercy seat over the ark above all other places in the holy of holies. But heaven is His dwelling place above all other places in the universe.

Jonathan Edwards