FLOUNDER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED FLOUNDER FILLETS (10/23/94) (16:13) 4 FLOUNDER FILLETS (6 OZ EACH) 1/4 TSP SALT 1/8 TSP PEPPER 1 TO 2 TBS LIME JUICE 1 TBS OLIVE OIL 1 TBS PACKAGED BREAD CRUMBS 1 TBS CHOPPED FRESH CILANTRO PREHEAT THE OVEN TO HOT (425 DEGREES). COAT A SMALL BAKING PAN WITH NONSTICK COOKING SPRAY. HALVE THE FISH FILLETS CROSSWISE; SALT AND PEPPER THEM. PLACE IN THE PREPARED PAN. SPRINKLE THEM WITH LIME JUICE AND OLIVE OIL. COMBINETHE BREAD CRUMBS AND CILANTRO; SPRINKLE OVER THE FISH. BAKE IN THE PREHEATED OVEN FOR 10 MINUTES, OR UNTIL DONE. MICROWAVE OVEN DIRECTIONS: SALT AND PEPPER THE FISH FILLETS. FOLD THEM IN HALF CROSSWISEAND SECURE THEM WITH WOODEN PICKS. PLACE ON A MICROWAVE-SAFE 10-INCH PIE PLATE WITH THE THICKER PARTS TOWARD THE OUTSIDE OF THE PLATE. SPRINKLE WITH THE LIME JUICE, BREAD CRUMBS, OIL, AND CILANTRO. COVER WITH MICROWAVE-SAFE PLASTIC WRAP; VENT ON ONE SIDE. MICROCOOK AT 100% POWER FOR 5 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BASIC BAKED FLOUNDER (10/24/94) (23:15) INGREDIENTS: 1 LB FLOUNDER FILLETS 1 ONION CHOPPED 1/2 BELL PEPPER CHOPPED 1 CAN CHEESE SOUP PAPRIKA DIRECTIONS: DRY FISH IN A PAPER TOWEL. PLACE IN SINGLE LAYER IN BAKING DISH. SPRINKLE ONIONS AND PEPPER OVER FISH. SPREAD SOUP OVER ALL. SPRINKLE WITH PAPRIKA. BAKED UNCOVERED AT 350 DEGREES FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BROILED FLOUNDER IN LEMON PEPPER (10/24/94) (23:23) INGREDIENTS: 1 LB FLOUNDER FILLETS 2 TBS MARGARINE, SOFTENED 1/8 TSP GRATED LEMON PEEL 1 TSP LEMON JUICE 1/8 TSP BLACK PEPPER DIRECTIONS: PLACE FILLETS ON LIGHTLY GREASED BROILER PAN. MIX REMAINING INGREDIENTS AND SPREAD ON FILLETS. BROIL FIVE INCHES FROM HEAT FOR TEN MINUTES OR UNTIL MEAT FLAKES EASILY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHEESY BROILED FLOUNDER (08-25-93) (1:09) SERVINGS: 4 2 LB FLOUNDER OR WHITE FISH 2 T LEMON JUICE 1/2 C PARMESAN CHEESE 1/4 C BUTTER, SOFTENED 3 T MAYONNAISE 3 EA GREEN ONIONS, CHOPPED 1/4 T SALT 1 EA DASH OF HOT SAUCE PLACE FILLETS IN A SINGLE LAYER ON A GREASED, SHALLOW OVEN-TO-TABLE TYPE BROILER PAN; BRUSH WITH LEMON JUICE. COMBINE NEXT 6 INGREDIENTS IN A SMALL BOWL AND SET ASIDE. BROIL FILLETS 4 TO 6 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. REMOVE FROM OVEN; SPREAD WITH CHEESE MIXTURE. BROIL AN ADDITIONAL 30 SECONDS OR UNTIL CHEESE IS LIGHTLY BROWNED AND BUBBLY. GARNISH WITH LEMON TWISTS AND PARSLEY IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREOLE FLOUNDER 2 POUNDS FLOUNDER FILLETS 1 1/2 CUPS CHOPPED TOMATOES 1/2 CUP CHOPPED GREEN PEPPER 1/3 CUP LEMON JUICE 1 TABLESPOON SALAD OIL 2 TEASPOONS SALT 2 TEASPOONS MINCED ONION 1 TEASPOON BASIL LEAVES 1/4 TEASPOON COARSELY GROUND BLACK PEPPER 4 DROPS RED PEPPER SAUCE GREEN PEPPER RINGS HEAT OVEN TO 500 DEGREES PLACE FILLETS IN SINGLE LAYER IN BAKING DISH, 1 13 1/2 X 9 X 2 INCHES. STIR TOGETHER REMAINING INGREDIENTS EXCEPT PEPPER RINGS; SPOON OVER FILLETS. BAKE 5 TO 8 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. REMOVE FILLETS TO WARM PLATTER. GARNISH WITH GREEN PEPPER RINGS. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP FRIED FLOUNDER (10/24/94) (23:59) INGREDIENTS: 2 LB FLOUNDER FILLETS 1/2 CUP MILK 1 CUP FLOUR SALT AND PEPPER VEGETABLE OIL FOR DEE FRYING DIRECTIONS: MIX SALT AND PEPPER WITH FLOUR IN PEPER BAG. DIP FILLETS IN MILK AND THAEN DROP INTO BAG WITH FLOUR MIXTURE. HEAT OIL VERY HOT, BUT NOT SMOKING AND DROP FILLETS IN OIL. WHEN THEY FLOAT THEY ARE DONE, BUT LEAVE IN OIL A MINUTE OR TWO TO GET BROWNING DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLOUNDER FILLETS WITH MUSHROOMS (10/24/94) (20:17) 4 FLOUNDER FILLETS (6 OZ) LEMON-PEPPER 1 TBS CHOPPED SCALLIONS, TOPS INCLUDED 3/4 CUP FRESH MUSHROOMS, THINLY SLICED PREHEAT TOASTER OVEN TO 400 F. PLACE FISH FILLETS ON GREASED OVEN PAN. SEASON WITH LEMON-PEPPER; TOP WITH SCALLIONS AND MUSHROOMS. COVER WITH FOIL. BAKE AT 400 F FOR 20 MINUTES OR UNTIL FISH IS DONE AND MUSHROOMS ARE TENDER. NOTE: GREASE PAN WITH NONSTICK SPRAY FOR EASY REMOVAL AND FEWER CALORIES. SERVES 2 TO 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLOUNDER IN WHITE WINE (10/25/94) (0:03) INGREDIENTS: 1 1/2 LB FLOUNDER FILLETS 3 CUPS POTATOES, COOKED, SLICED 1 SMALL CAN MUSHROOMS, SLICED 1 TSP PAPRIKA SALT AND PEPPER 1 CUP SOUR CREAM 1/2 CUP DRY WHITE WINE 2 TBS FLOUR 1 TBS GRATED ONION CHOPPED PARSLEY DIRECTIONS: CUT FILLETS INTO SERVING SIZE PORTIONS. ARRANGE POTATOES IN BOTTOM OF GREASED CASSEROLE. TOP WITH MUSHROOMS. COMBINE SALT, PEPPER AND PAPRIKA AND SPRINKLE HALF OVER POTATOES AND MUSHROOMS. COMBINE SOUR CREAM, WINE, FLOUR AND ONION. SPREAD HALF O CREAM MIXTURE OVER MUSHROOMS. TOP WITH FISH. SPRINKLE FISH WITH REMAINING SEASONING AND COVER WITH REMAINING CREAM MIXTURE. BAKE AT 350 DEGREES OR UNTIL FISH FLAKES WITH FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLOUNDER POT ROAST (10/25/94) (0:24) INGREDIENTS: 3 LB OF FLOUNDER FILLETS, CUT IN CHUNKS. 24 SMALL SIZE CARROTS 12 SMALL SIZE RAW POTATOES, PEELED 2 CUPS SLICED CELERY 1/3 CUP WATER 1 CLOVE GARLIC, MINCED 1/3 CUP BUTTER OR MARGARINE, MELTED 2 TSP SALT 1/4 TSP PEPPER DIRECTIONS: CENTER FISH IN A WELL GREASED BAKING PAN. ARRANGE VEGETABLES AROUND FISH. COMBINE WATER AND GARLIC AND POUR OVER FISH AND VEGETABLES. BRUSH FISH AND VEGETABLES WITH BUTTER OR MARGARINE. SPRINKLE WITH SALT AND PEPPER. COVER WITH ALUMINUM FOIL, CRIMPING TO EDGES OF PAN. BAKE FOR ONE HOUR AT 350 DEGREES OR UNTIL VEGETABLES ARE TENDER. TRANSFER TO HEATED SERVING DISH. SERVED WITH PAN DRIPPINGS IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLOUNDER PROVENCALE 6 FLOUNDER FILLETS (1 1/2 POUNDS) 4 TABLESPOONS BUTTER 1/4 CUP CHOPPED ONION 1 CLOVE GARLIC, MINCED 1 1 POUND CAN TOMATOES, CUT UP 1 3 OUNCE CAN CHOPPED MUSHROOMS, DRAINED (1/2 CUP) 1/4 CUP DRY WHITE WINE 6 LEMON WEDGES PARSLEY SPRIGS DOT EACH FILLET WITH 2 TEASPOONS BUTTER. SPRINKLE WITH SALT AND PAPRIKA. ROLL UP FILLETS; FASTEN WITH WOODEN PICKS. PLACE FILLET ROLLS IN SKILLET. ADD ONION AND NEXT 4 INGREDIENTS. COVER TIGHTLY AND SIMMER ABOUT 15 MINUTES, OR UNTIL FISH FLAKES. REMOVE FISH TO WARM PLATTER; KEEP HOT. SIMMER SAUCE UNTIL SLIGHTLY THICKENED. SPOON SAUCE OVER FISH ROLLS. GARNISH WITH LEMON WEDGES AND PARSLEY SPRIGS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLOUNDER STROGANOFF (10/23/94) (23:09) INGREDIENTS: 2 LB FLOUNDER FILLETS 1/2 CUP ALL PURPOSE FLOUR 1 TSP SALT 1/4 TSP PEPPER 1/2 CUP MUSHROOMS, SLICED 3 TBS ONION, CHOPPED 1/3 CUP MARGARINE 1 CUP TOMATO JUICE 2 TBS PARSLEY, CHOPPED 1/2 TSP PREPARED MUSTARD 1/8 TSP GARLIC POWDER 1/3 CUP SOUR CREAM 8 OZ NOODLES, COOKED, DRAINED 6 SLICES CRISP COOKED BACON DIRECTIONS: CUT FISH INTO CHUNKS. COMBINE FLOUR, SALT, AND PEPPER. ROLL CHUNKS IN FLOUR MIXTURE. IN A LARGE FRYPAN, COOK FISH, MUSHROOMS AND ONIONS IN MARGARINE UNTIL FISH ARE LIGHT BROWN AND VEGETABLES ARE TENDER. REDUCE HEAT AND STIR IN TOMATO JUICE, PARSLEY, MUSTARD AND GARLIC POWDER. SIMMER UNTIL SAUCE THICKENS SLIGHTLY, ABOUT 5 TO 10 MINUTES. REMOVE FROM HEAT AND STIR IN SOUR CREAM. SPOON MIXTURE OVER HOT NOODLES. CRUMBLE BACON ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLOUNDER WITH MUSTARD AND THYME (10/25/94) (0:37) INGREDIENTS: 1 LB.FLOUNDER FILLETS 1/4 CUP OAT BRAN 2 T. OLIVE OIL 1/2 CUP CHICKEN STOCK 1 T.DIJON MUSTARD 1/2 T. DRIED THYME FRESH THYME SPRIGS OR LEMON SLICES, GARNISH COAT FILLETS WITH OAT BRAN. HEAT OIL IN A NONSTICK SKILLET. ADD FILLETS AND SAUTE UNTIL COOKED THROUGH, ABOUT 3-1/2 MIN. ON EACH SIDE. CAREFULLY REMOVE FISH TO A HEATED PLATTER. POUR STOCK INTO THE SKILLET AND WHISK IN MUSTARD AND THYME. BRING TO A BOIL AND CONTINUE TO BOIL UNTIL REDUCED BY HALF. POUR OVER FISH. SERVE FISH HOT, GARNISHED WITH THYME SPRIGS OR LEMON SLICES. 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FOIL-BAKED FLOUNDER (10/24/94) (23:14) INGREDIENTS: 2 LB FLOUNDER FILLETS 1 MEDIUM ONION, SLICED 1 LEMON 2 TBS BUTTER OR OLEO DASH OF WORCESTERSHIRE SAUCE SALT AND PEPPER TO TASTE EXTRA PAT OF BUTTER OR OLEO DIRECTIONS: ARRANGE FLOUNDER ON FOIL. TOP WITH SLICED ONION. MAKE SAUCE OF NEXT SIX INGREDIENTS. COVER FISH WITH SAUCE. DOT FISH WITH EXTRA PAT OF BUTTER. SEAL FOIL AND BAKE IN OVER AT 350 DEGREES FOR 15 TO 20 MINUTES OR UNTIL FORK EASILY PENETRATES FISH FLESH THROUGH ALUMINUM FOIL. THIS RECIPE CAN ALSO BE PREPARED OUTDOORS ON THE GRILL. - -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ITALIAN BAKED FISH (11-04-93) (1:18) 1 1/2 POUNDS FLOUNDER OR SOLE FILLETS (ANY NON-OILY FISH) 3 T REDUCED CALORIE ITALIAN DRESSING (6 CALORIES PER TABLESPOON) 3 T LEMON JUICE 3 T WORCESTERSHIRE SAUCE 1/8 T GARLIC POWDER SALT AND PEPPER TO TASTE PLACE FISH IN A SHALLOW BAKING PAN. COMBINE REMAINING INGREDIENTS AND POUR EVENLY OVER FISH. MARINATE SEVERAL HOURS IN THE REFRIGERATOR, TURNING FISH OCCASIONALLY. PREHEAT OVEN TO 350 DEGREES. BAKE FISH 30 MINUTES, UNCOVERED. BROIL FOR 5 MINUTES, OR UNTIL FISH IS CRISP. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON FLOUNDER (11-05-93) (20:24) 3 MEDIUM LEMONS THINLY SLICED 4 FLOUNDER FILLETS 4 OUNCES EACH 1 T MARGARINE ARRANGE LEMON SLICES ON A 12 INCH ROUND GLASS PLATTER. RINSE FISH AND PAT DRY. ARRANGE FILLETS ON LEMON WITH THICKEST END OF FILLET AT OUTER EDGE. MELT MARGARINE AND DRIZZLE OVER THE FISH. COVER WITH PLASTIC WRAP AND VENT. MICROWAVE ON HIGH FOR 6 TO 8 MINUTES, OR UNTIL FISH FLAKES EASILY, ROTATING PLATTER AFTER THREE MINUTES. LET STAND ONE MINUTE, DRAIN OFF EXCESS LIQUID AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIGHTHOUSE FLOUNDER (10/24/94) (23:53) INGREDIENTS: 1 1/2 LB FLOUNDER FILLETS 4 CUPS CANNED NEWBURG SAUCE 1 LB CRABMEAT SALT 1/2 CUB DRY BREAD CRUMBS PAPRIKA 1/4 CUP MARGARINE OR BUTTER DIRECTIONS: CUT FISH INTO 1 1/2 TO 2 INCH STRIPS. MIX CRABMEAT, BREAD CRUMBS AND HALF CUP NEWBURG SAUCE TO MAKE STUFFING. PLACE SPOON FULL OF STUFFING ON EACH FILLET; ROLL UP FIRMLY AND PLACE, SMALL END DOWN ON A FOIL-LINED BAKING PAN. SPRINKLE EACH FILLET WITH SALT AND PAPRIKA; DOT WITH MARGARINE OR BUTTER. BAKE AT 350 DEGREES FOR ABOUT 20 MINUTES OR UNTIL FISH FLAKES. HEAT REMAINING NEWBURG SAUCE AND POUR OVER FISH. NOTE: YOU COULD IMPROVE THIS RECIPE WITH YOUR OWN NEWBURG SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- MUSHROOM STUFFED FLOUNDER (10-21-92) (5:04) 1 TABLESPOON SALAD OIL 4 OUNCES MUSHROOMS, SLICED 2 GREEN ONIONS, SLICED 1 SLICE BREAD, CUBED 1 TABLESPOON LEMON JUICE 1 TABLESPOON CHOPPED FRESH BASIL 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER PARMESAN CHEESE 4 4 OUNCE FLOUNDER FILLETS 1/8 TEASPOON PAPRIKA IN MEDIUM BOWL, COOK SALAD OIL, MUSHROOMS, AND GREEN ONIONS, COVERED, ON MICROWAVE HIGH 3 TO 4 MINUTES UNTIL TENDER. STIR IN BREAD CUBES, NEXT 4 INGREDIENTS, AND 1 TABLESPOON PARMESAN CHEESE. ON NARROW END OF EACH FILLET, SPOON 1/4 MUSHROOM MIXTURE; ROLL FILLETS JELLY ROLL FASHION. IN 12" X 8" BAKING DISH, PLACE FISH ROLLS SEAM SIDE DOWN. SPRINKLE WITH 1 TABLESPOON PARMESAN CHEESE AND PAPRIKA. COOK, COVERED, ON HIGH 4 TO 5 MINUTES UNTIL FISH IS OPAQUE AND FLAKES EASILY WHEN TESTED WITH A FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MY FAVORITE FLOUNDER FILLETS (11-03-93) (21:06) 4 THICK FLOUNDER OR SOLE FILLETS (ABOUT 5 OR 6 OUNCE SIZE) 1/2 LEMON JUICE 1 T MILD SOY SAUCE 1 T ONION POWDER 1 T LOW SODIUM VEGETABLE SEASONING HUNGARIAN PAPRIKA 2 T CHOPPED FRESH PARSLEY FOR GARNISH 4 LEMON WEDGES FOR GARNISH WASH FISH IN ACIDULATED WATER (1 PINT COLD WATER WITH 1 T LEMON JUICE ADDED) AND PAT DRY WITH PAPER TOWELS. LINE BROILER PAN WITH FOIL. LAY FILLETS ON FOIL. SPRINKLE WITH LEMON JUICE, SOY SAUCE, ONION POWDER, AND VEGETABLE SEASONING. MARINATE AT ROOM TEMPERATURE FOR 30 MINUTES. SPRINKLE WITH PAPRIKA AND PLACE IN PREHEATED BROILER, 6 INCHES FROM FLAME. BROIL 10 MINUTES, OR UNTIL FISH FLAKES. GARNISH WITH CHOPPED PARSLEY AND LEMON WEDGES. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED FLOUNDER WITH PUFFED SAUCE (10/23/94) (22:05) INGREDIENTS: 1 LB FLOUNDER FILLETS 1 TBS OLD BAY SEASONING 3 EGG WHITES 1/2 CUP MAYONNAISE 1 TBS FRESH PARSLEY JUICE OF 1/2 LEMON PINCH SALT DIRECTIONS: PREHEAT OVEN TO 450 DEGREES. IN A GREASED BAKING DISH, PLACE FISH AND SPRINKLE WITH OLD BAY SEASONING. BAKE FOR 10 MINUTES, REMOVE AND COOL. BEAT EGG WHITES STIFF. FOLD IN MAYONNAISE, PARSLEY, LEMON JUICE AND SALT. SPREAD MIXTURE OVER FISH AND RETURN TO OVEN FOR 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SPICY LEMON FRUITED FISH (10/24/94) (20:05) INGREDIENTS: 1 CAN CLING PEACH SLICES IN JUICE 1 TSP MIXED PICKLING SPICE 1 CLOVE GARLIC, MINCED 1 BAY LEAF 1 LB FLOUNDER FILLETS 1 TSP CORNSTARCH 1 TBSP LEMON JUICE 2 TBSP THINLY SLICED GREEN ONION DIRECTIONS: DRAIN PEACHES, RESERVING ALL LIQUID. IN 10-INCH SKILLET, COMBINE EACH LIQUID, MIXED PICKLING SPICE, GARLIC AND BAY LEAF. SIMMER, COVERED, 2 MINUTES. ADD FISH; COVER AND COOK OVER LOW HEAT 10 MINUTES, TURNING HALFWAY THROUGH, UNTIL FISH IS JUST OPAQUE IN CENTER. TRANSFER FISH TO SERVING PLATTER. BLEND CORNSTARCH INTO LEMON JUICE; STIR INTO SKILLET. COOK, OVER LOW HEAT, UNTIL MIXTURE THICKENS AND BOILS. STIR IN PEACHES; COOK 1 MINUTE TO HEAT THROUGH. POUR SAUCE OVER FISH; SPRINKLE WITH GREEN ONION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- STUFFED FLOUNDER 1/4 CUP CHOPPED ONION 1/4 CUP BUTTER OR MARGARINE 1 3 OUNCE CAN BROILED CHOPPED MUSHROOMS, DRAINED (RESERVE LIQUID) 1 7 1/2 OUNCE CAN CRAB MEAT, DRAINED AND CARTILAGE REMOVED 1/2 CUP COARSE SALTINE CRACKER CRUMBS 2 TABLESPOONS SNIPPED PARSLEY 1/2 TEASPOON SALT DASH PEPPER 2 POUNDS FLOUNDER FILLETS (8) 3 TABLESPOONS BUTTER 3 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT MILK 1/3 CUP DRY WHITE WINE 4 OUNCES PROCESS SWISS CHEESE, SHREDDED (1 CUP) 1/2 TEASPOON PAPRIKA IN SKILLET, COOK ONION IN 1/4 CUP BUTTER UNTIL TENDER, BUT NOT BROWN. STIR MUSHROOMS INTO SKILLET WITH FLAKED CRAB, CRACKER CRUMBS, PARSLEY, 1/2 TEASPOON SALT, AND PEPPER. SPREAD OVER FLOUNDER FILLETS. ROLL FILLETS AND PLACE, SEAM SIDE DOWN, IN 12 X 7 1/2 X 2 INCH BAKING DISH. IN SAUCEPAN, MELT 3 TABLESPOONS BUTTER. BLEND IN FLOUR AND 1/4 TEASPOON SALT. ADD ENOUGH MILK TO MUSHROOM LIQUID TO MAKE 1 1/2 CUPS. ADD WITH WINE TO SAUCEPAN. COOK AND STIR UNTIL THICKENED AND BUBBLY. POUR OVER FILLETS. BAKE IN HOT OVEN (400 DEGREES) FOR 25 MINUTES . SPRINKLE WITH CHEESE AND PAPRIKA. RETURN TO OVEN. BAKE 10 MINUTES LONGER, OR UNTIL FISH FLAKES EASILY WITH FORK. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=