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Findley Run Stuffed Flounder Recipe

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This recipe for Findley Run Stuffed Flounder, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. flounder fillets
2 Tbsp. sugar
1 lb. scallops (diced)
1/4 cup celery
1/4 cup chopped green onions
2 Tbsp. butter
1/2 cup parsley
1 egg beaten
1/4 cup soft seasoned bread crumbs
1/4 cup miracle whip
salt and pepper to taste
paprika

Directions:
Directions:
Melt butter in skillet and saute scallops and celery until celery is clear. Mix with onions, parsley, egg, sugar, bread and miracle whip. Add salt and pepper to taste. Spread a baking sheet with parchment paper and divide scallop mixture into 4 or 5 portions. Pat the flounder fillets dry and arrange around the scallop mixture. Secure with toothpicks if needed. Baste with butter and sprinkle with paprika. Bake for 30-40 minutes at 350 until flounder is flakey.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
We used to make this dish on the first Friday of lent at Penelec parties at the Findley Run Clubhouse. We always made enough for 50-60 people and we served it with parsley potatoes and corn (and beer).

 

 

 

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