Title: Bacon Stuffed Flounder Rolls
Categories: Fish Main
Yield: 6 Servings
| 3 | | Slices bacon |
| | | Butter or margarine; melted |
| 1 | | 6oz. pkg. herb stuffing mix |
| 1/4 | c | Finely chopped onion |
| 2 | tb | Sniped parsley |
| 6 | | 4-oz. skinless flounder |
| | | Leaf lettuce |
| | | Seedless red grapes |
| | | Cheedar cheese sauce (as |
| | | Follows) |
For stuffing, cook the bacon til crisp. Drain, reserve the drippings.
Crumble bacon; set aside. Measure drippings, then add enough melted
margarine to equal 1/4 cup. Perpare stuffing mix according to package
directions, except use the dripping mixture instead of plain butter and add
onion with the water. Stir in bacon and parsley. Cool about 15 minutes. For
rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping
the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing
onto one end of each pair of pieces. Roll fish around stuffing. Secure with
wooden toothpicks. Place rolls upright in a 12x71/2x2inch baking dish.
Brush with additional butter. Bake in a 375* oven 20 minutes or until done.
To serve, transfer rolls to a platter. Remove toothpicks. Garnish with
lettuce and grapes. Spoon on sauce. CHEDDAR CHEESE SAUCE: In a saucepan,
melt 2 tablespoons butter or margarine. Stir in 2 tb. all-purpose flour and
1/4 ts. salt. Add 1 1/4 cups milk. Cook and stir until thicken and bubbly.
Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir
til melted. Makes 1 1/2 cups. The Saint, cookin' in La.