*  Exported from  MasterCook  *
 
                                STUFFED SOLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Main dish
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TASTE OF HOME 4/5/94-----
    1      cup           Onion -- chopped
    2      4 1/4 oz can  shrimp -- rinsed
                         Drained
    2      tablespoons   Butter or margarine
      1/2  pound         Fresh cooked or canned crab-
                         Meat; drained -- cartilage
                         Removed
    8                    Sole or flounder fillets
                         (2 to 2-1/2 pounds)
      1/2  teaspoon      Salt
      1/4  teaspoon      Pepper
      1/4  teaspoon      Paprika
    2      10 3/4 oz     ca  each condensed
                         Cream of mushroom soup
                         Undiluted
      1/3  cup           Chicken broth
    2      tablespoons   Water
      2/3  cup           Shredded cheddar cheese
    2      tablespoons   Fresh parsley -- minced
                         Cooked wild -- brown or white
                         Rice or a mixture -- optional
 
 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
 
 
 
 
 
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