"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Flounder - Stuffed Recipe

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This recipe for Flounder - Stuffed, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Flo Moore
Added: Monday, April 24, 2006


1/4 cup chopped onions
1/4 cup butter or margarine
1 can (3 oz) mushrooms/drained
1 can (61/2 oz) crab meat/drained
1/2 cup cracker crumbs
2 tbsp chopped parsley
3/4 tsp salt, divided
1/4 tsp pepper
8 flounder filets
3 tbsp butter
3 tbsp flour
1/3 cup white cooking wine
1 cup grated Swiss cheese
1/2 tsp paprika

Cook onion in 1/4 cup butter until tender, not brown. Stir in mushrooms, crab, cracker crumbs, parsley, 1/2 teaspoon salt, and pepper. Mix well; spread over filets. Roll filets and place seam side down in 13 x 9 baking dish. In a saucepan, melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to equal 1 1/2 cups. Combine with wine and gradually pour into saucepan. Cook and stir until mixture thickens and bubbles. Pour over filets. Bake at 400 for 25 minutes. Sprinkle with cheese and paprika. Return to oven and bake 10 minutes longer or until fish flakes easily with a fork.

Number Of Servings:
Number Of Servings:
Serves 8




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