Stuffed sole

Yield: 8 servings

Measure Ingredient
1 cup Onion; chopped
2 4 1/4 ounces shrimp; rinsed
Drained
2 tablespoons Butter or margarine
½ pounds Fresh cooked or canned crab-
Meat; drained; cartilage
Removed
8 Sole or flounder fillets
; (2 to 2-1/2 pounds)
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
2 10 3/4 ounce ca each condensed
Cream of mushroom soup
Undiluted
⅓ cup Chicken broth
2 tablespoons Water
⅔ cup Shredded cheddar cheese
2 tablespoons Fresh parsley; minced
Cooked wild; brown or white
Rice or a mixture; optional

TASTE OF HOME ⅘/94

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@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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