Title: Lemons Stuffed with Sardines
Categories: Appetizer Blank
Yield: 6 Servings

6		Lemons
1 1/2	tb	Butter
1	cn	Sardines; reserve oil & cut up
1	sm	Onion; chopped
1		1" strip green pepper; chopped
1		Rib celery; chopped
1/3	c	Mayonnaise; divided
1		Hard-boiled egg; chopped
6		Sprigs parsley
		Melba toast

Cut tops off lemons and scoop out well. See that lemons stand on plate by cutting off bottom. Place butter and sardine oil in sauce pan. Cook with onion and green pepper. When cool, add celery, mayonnaise, cut up sardines and hard-boiled egg. Mix well and stuff individual lemons. Place enough mayonnaise on top to round off lemon. Place a sprig of parsley on top. Chill. Serve with melba toast.

Serves 6

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: Mrs. Robert W. Lawson, Jr.

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