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Catholic Recipe: Stuffed Flounder Dixie

    INGREDIENTS

  • 4 to 6 slices bacon, diced*
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1-1/3 cups packaged precooked rice
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 1/2 cup chopped celery
  • 1/2 teaspoon thyme
  • few grains pepper
  • 1 cup finely crumbled corn bread or muffins
  • 1/4 cup chopped parsley
  • 8 flounder fillets
  • 2 Tablespoons butter or margarine
  • 4 lemon slices
  • Tomato-Lemon Sauce (see recipe)
  • Details

  • Serves: 8
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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DIRECTIONS

* On fast days, omit bacon and substitute 3 to 4 Tablespoons vegetable oil for drippings.

Fry bacon in saucepan until crisp. Remove bacon; set aside. Reserve 3 to 4 Tablespoons drippings in pan. Add onion and green pepper; cook until tender. Add rice, water, salt, celery, thyme, and pepper. Mix just until all rice is moistened. Bring quickly to boil over high heat, uncovered, fluffing rice once or twice with fork. Cover; remove from heat. Let stand 10 minutes. Add corn bread, parsley, and bacon; mix lightly with fork. Spread stuffing on 4 fillets. Top with remaining fillets. Place in shallow baking pan. Dot with butter or margarine; top with lemon slices. Add enough water to cover bottom of pan. Bake at 400° for 25 minutes. Serve with Tomato-Lemon Sauce (see recipe). Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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