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Name: Stuffed Sole
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Undiluted; 2/3 c Cheddar cheese shredded; Meat; drained; cartilage; 1/2 ts Salt; Cooked wild; brown or white; 2 tb Butter or margarine; 2 tb Fresh parsley; minced; Rice or a mixture; optional; 2 4 1/4 ounces shrimp; rinsed; 8 Sole or flounder fillets; 1/4 ts Paprika; 1/4 ts Pepper; 1/3 c Chicken broth; 1 c Onion chopped; Cream of mushroom soup; Removed; ; (2 to 2-1/2 pounds); Drained; 1/2 lb Fresh cooked or canned crab-; 2 10 3/4 ounce ca each; 2 tb Water

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INGREDIENTS

Undiluted
2/3 c Cheddar cheese ; shredded
Meat; drained; cartilage
1/2 ts Salt
Cooked wild; brown or white
2 tb Butter or margarine
2 tb Fresh parsley; minced
Rice or a mixture; optional
2 4 1/4 ounces shrimp; rinsed
8 Sole or flounder fillets
1/4 ts Paprika
1/4 ts Pepper
1/3 c Chicken broth
1 c Onion ; chopped
TASTE OF HOME 4/5/94
Cream of mushroom soup
Removed
; (2 to 2-1/2 pounds)
Drained
1/2 lb Fresh cooked or canned crab-
2 10 3/4 ounce ca each
2 tb Water

INSTRUCTIONS

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 Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

NOTES

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Stuffed Sole

Undiluted
2/3 c Cheddar cheese shredded
 Meat; drained; cartilage
1/2 ts Salt
 Cooked wild; brown or white
2 tb Butter or margarine
2 tb Fresh parsley; minced
 Rice or a mixture; optional
2 4 1/4 ounces shrimp; rinsed
8 Sole or flounder fillets
1/4 ts Paprika
1/4 ts Pepper
1/3 c Chicken broth
1 c Onion chopped
 TASTE OF HOME 4/5/94
 Cream of mushroom soup
 Removed
 ; (2 to 2-1/2 pounds)
 Drained
1/2 lb Fresh cooked or canned crab-
2 10 3/4 ounce ca each
2 tb Water

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    Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook  <PookyPook@aol.com> on Jan 24, 1998.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 8 servings

Calories: 107
Calories from Fat: 80 (75%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.4g
Cholesterol 16.1mg		5 %
Sodium 101.5mg		3 %
Potassium 88mg		2 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.5g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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REVIEWS

Compuchick

I didn't have all the ingredients so I ground up some fiber one, added garlic and onion powder, black pepper, oregano, mcormick's perfect pinch Cajun and old bay seasoning. I rolled up the flounder, added sliced lemon, and put in the fridge overnight, I must say I was pleasantly surprised! It was very delicious and I will prepare this again! I also used butter spray instead of butter.

12y