-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder in White Wine 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Fish Chowder Ingredients: 1 can cream of potato soup 1 can of water or 1 1/2 cans of milk 1 small grated onion 2 lbs fish fillets cut up 2 tbs of butter or margarine salt and pepper to taste Directions: Boil fish for about ten minutes. Combine all ingredients in a pot and bring to a boil, lower heat and simmer occasionally for about ten minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder in Sauce Ingredients: 4 large fillets of fish 2 tbs chopped onions 2 tbs butter or margarine 1 can whole tomatoes peeled 1/2 cup sour cream 2 tbs lemon juice salt and pepper 1 cup water Simmer all ingredients except cream over a slow fire about 20 minutes or until fish is done. Remove fish, add cream and continue to cook until sauce is thick. Pour sauce over fish when serving. Just about any fish that can be filleted can be used in this recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder a l'orange Ingredients: 1 1/2 pounds fillets salt and pepper 2 tbs orange juice 1 tsp grated orange rind 3 tbs cooking oil Directions: Combine orange juice. rind and oil. Place fish in oil baking pan and sprinkle with salt and pepper. Pour sauce on top of fish and bake at 350 degrees for 20 or until fish is done. Note: The American Heart Association recommends replacing the salt with nutmeg. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Marinated Flounder Ingredients: 1/4 Cup lemon juice 1 tbs vegetable oil 2 tbs soy sauce 2 cloves minced garlic Directions: Mix all ingredients and use to marinate 1 1/2 lb of fish for 1 to 2 hours. Grill in a basket over charcoal until fish flakes easily. Serve with lemon slices. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Flounder with Lemon & Thyme Ingredients: 3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb fish fillets 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Kabob Ingredients: 1 cup basil leaves 2 tbs lemon juice 1 tsp olive oil 4 garlic cloves, minced salt 1/2 lb flounder fillets, squared 15 cherry tomatoes 12 mushrooms, whole 1 yellow pepper, in squares 1 green pepper, cut in squares Directions: Combine the basil, lemon juice, olive oil, garlic, salt and one tbs of water in a blender or food processor. Pulse until smooth. Alternate the fish and vegetables on the skewers. Brush the sauce on all sides. Place on a hot grill and cook until the fish flakes easily, about 5 minutes on each side. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Oven Baked Flounder with Parmesan Ingredients: 1 lb flounder fillets 1/4 cup of milk 1/2 cup dry bread crumbs 2 tbs grated Parmesan cheese 1/2 tsp thyme 1 tbs margarine, melted Directions: Dip fillets in milk. Combine bread crumbs, cheese and thyme. Coat perch with mixture. Place in a single layer in a greased baking pan. Drizzle with melted margarine. Bake at 450 degrees for ten minutes or until fish flakes easily. Tip: For a little different taste, replace the milk with French Salad Dressing. Works just as well.. Tip No. 2: Don't be afraid to use fish that nobody calls perch in this recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flolunder teriyaki Ingredients: 1 lb flounder fillets 1/4 cup soya sauce 1/2 cup white wine 1 clove garlic 1 tsp sugar Directions: Mash garlic with side of knife. Mix soya sauce. wine, garlic and sugar. Heat to boiling and pour over fish. Marinate 15 to 20 minutes. Broil fish 4 inches from heat for 10 minutes or until flesh flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spicy Flounder Broil Ingredients: 5 lb fish fillets 1 lb butter or margarine 5 tbs worcestershire sauce 2 tbs lemon juice 5 tbs soya sauce 2 tbs paprika dash of tabasco sauce salt & pepper Directions: Melt butter or oleo in sauce pan, then add rest of ingredients except fish. Just about any white fleshed fish will do for this recipe. Catfish, walleye, black bass, striped bass, white bass, are among the possible selections from fresh water. saltwater species would include flounder, fluke, dolphin, striped bass, bluefish, cod and tautog to name a few. Place fillets in a large flat pan and broil so that there is a single layer. Pour sauce over fish and broil in oven until meat flakes with a fork. This will be ten to 15 minutes (maybe a little longer) depending on thickness of fish. This recipe can also be done on a grill outside by sealing the fish and sauce in aluminum foil. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Pie Ingredients: 2 1/2 cups fish stock 4 tbs butter or margarine 1/3 cup flour 1/4 cup cooked peas, drained 1 cup cleaned cooked shrimp 1 cup of boiled flounder 1/2 cup prepared horseradish (optional) pastry for single crust Prepare fish stock as follows: Directions: Place backbone of filleted flounder into kettle with 1 cup diced celery, 1/3 cup thickly sliced carrots, 1 1/2 tsp salt and 3 cups cold water. Cover and simmer for 20 minutes. Strain. Pick out and save celery and carrots for pie filling. Melt butter. Blend in flour and add fish stock stirring until sauce thickens. Add cooked carrots, celery, peas, shrimp and boiled fish. Stir in horseradish if desired. Turn mixture into 9-inch pie pan and cover with pastry which has been rolled about 1/8 in. thick. Crimp edges. Bake in hot oven (450 degrees) for 20 to 25 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Stew Ingredients; 1 1/2 lb fish fillets 1 tbs lemon 3 strips bacon, diced 4 medium onions, chopped 1 tsp paprika 1 tbs vinegar 1 tbs flour 1/2 cup water 1/2 tsp salt 2 tbs tomato puree 2 lb potatoes, quartered Directions: Cut fish into bite size pieces and sprinkle with lemon juice. Set aside. Fry bacon until crisp. Add onions and fry until browned. Blend in paprika, vinegar and flour, stirring constantly. Add water and salt. Bring to boil. Add tomato puree and potatoes. Cook 20 minutes. Add fish and simmer covered for 20 minutes. Earl -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: flounder Marsala Ingredients: 3 tbs vegetable oil 1 lb fillets, 3/4 cup flour 1/2 tsp salt freshly ground pepper 1/2 cup dry Marsala 3 tbs butter 1-2 cloves garlic, coarsely chopped Directions: 1. Heat the oil over medium high heat in a heavy skillet 2. Dip the fish in the flour and shake off the excess. Quickly brown the fillets on both sides in the oil. (Poke with a finger to test for the springy feel of doneness; this step shouldn't take more than 3 to 5 minutes total.) Remove the fillets to a warm platter and salt and pepper. 3. Pour off most of the fat, keeping all of the brown residues. Add the garlic and soften it then add the Marsala and reduce it while loosening any residues. Add butter and any juices under the fillets. When the sauce thickens, add the fillets and reduce the heat to low. Turn the fillets in the sauce. Transfer to a platter and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder creole Ingredients: 2 tbs salad oil 1 bay leaf 1 medium onion chopped 1 tsp salt 1 clove of garlic chopped 2 tsp sugar 1 green pepper chopped 1/2 tsp chili powder 1 12 oz can tomatoes 1 tbs chopped parsley 1 tsp celery seed 1 lb fish filled, cut up Directions: In sauce pan, saute onion, garlic and pepper in margarine until soft. About 5 minutes. Add remaining ingredients and simmer uncovered for 45 minutes. Stir occasionally. A good tip on this one is to mix your spices ahead of time in one small container. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Flounder Ingredients: 2 lb flounder fillets 3 tbs lemon juice 1 tsp garlic powder 3 tsp onion powder 2 tsp Worcester sauce salt & pepper Margarine Directions: Mix lemon juice, garlic powder, onion powder and Worcester sauce in a bowl. Spread fish fillets on aluminum foil and salt and pepper. Pour mixture over fillets. Spread several pats of margarine on top the fillets and seal aluminum foil. Place on hot grill about 4 inches above coals and cook for 20 minutes or until fillets are flaky to the touch of a fork. This recipe would also work in a oven by replacing the aluminum foil with a baking dish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Flounder fillets Ingredients: 2 lb fish fillets 2 green peppers, sliced 2 small onions, sliced 3 tbs margarine or butter 2 tbs lemon juice or juice of one lemon 1/4 tsp pepper Directions: Cut fillets into serving portions. Place each piece of fish skin down on about a 12in x 12in sheet aluminum foil.Put a little dab of margarine or butter on each piece of fish. Mix remaining ingredients and pour over fish. Wrap and seal fish. Cook on hot grill about four inches from coals about 10 minutes for each inch of thickness or until fish flakes with a fork. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Pot Roast 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Crockpot Fish Chowder Ingredients: 1 onion, chopped 7 tbs margarine 1 to 1 1/2 lb fish 4 medium potatoes, peeled and diced water to cover 1 large can evaporated milk 1 pint milk salt and pepper Directions: Use any fish or combination that includes flounder, ocean perch, haddock, halibut, or sole. Directions: Saute onions in 4 tbs of margarine. Cut fish into bite size pieces and add to onion and in crockpot (set on high). Cook until fish is flaky (about 4 hours). Add potatoes , cover with water and boil for 40 minutes. Add milk and evaporated milk and cook on low for 20 minutes. salt and pepper. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Crab Stuffed Flounder Ingredients: 4 tbs margarine or butter 3 tbs flour 1 1/2 cups chicken broth 2 tbs white wine 1/2 lb crab meat 1/2 cup bread crumbs 1 lb flounder fillets paprika Directions: Melt margarine or butter in small saucepan. Blend in flour. Stir in chicken broth and cook until thick, stirring constantly. Mix in wine. Combine 1/2 cup of this sauce with crab meat and bread crumbs. Spread on fillets. Roll up and place seam side down in greased baking pan. Dot with margarine and bake at 350 degrees for 15 minutes or until done. Heat remaining sauce and pour over fillet rolls. sprinkle with paprika (optional). -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Foil-baked flounder 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. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Steamed Flounder Ingredients: 1 1/2 lb. flounder fillets 1 tsp salt 1 tsp sugar 2 tbs dry sherry 1 tbs soya sauce 3 tbs vegetable oil 1 tbs grated ginger 4 scallions cut into 2-inch lengths 2 cups hot, cooked rice Directions: Place salted fish in a steamer. Either one of those oriental basket steamers that fit on top of a kettle or a small canner or other pot with a basket will do. In either case the fish should be placed on a layer of aluminum foil. Get a small amount of water under the steamer boiling/ Steam covered for 10 minutes. Transfer to serving platter and serve with hot rice and additional soya sauce if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Creole Style Flounder Ingredients: 1 lb. flounder fillets 1/2 cup chopped onions 1/4 cup chopped celery 1/4 green peppers chopped 1 tbs cooking oil 8 oz can tomato sauce 1/4 tsp black pepper 1/4 tsp salt Directions: Saute vegetables in oil. Add tomato sauce and seasonings. Simmer for ten minutes. Oil a baking dish and lay fillets in a single layer. Cover with sauce. Bake at 450 degrees for ten minutes or until fish flakes easily. Serve over rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Basic Baked Flounder 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Flounder Ingredients: 1/2 lb. dressed fish fillets 1/4 cup melted margarine 1/2 tsp salt 1/4 tsp lemon-pepper season 1/4 tsp paprika Directions: Placed dry fish in foiled lined baking pan. Mix rest of ingredients and pour over fish. Bake at 450 degrees for 10 minutes or until meat flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Flounder in Lemon pepper 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sesame-Lemon Flounder Ingredients: 2/3 cups onions, sliced 1 lb. flounder fillets 1 tbs cooking oil 2 tbs sesame seeds 1/4 tsp garlic powder 1/8 tsp salt 2 tbs lemon juice Directions: Place onion slices in lightly greased baking dish. Toast sesame seeds lightly in a heavy skillet, stirring constantly. brush fillets with oil. Coat with sesame seeds. sprinkle fillets with garlic powder and salt. Place on top of onions. Sprinkle with lemon juice. Bake at 450 degrees for 10 minutes or until done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scalloped Flounder and potatoes Ingredients: 11 1/2 lb firm fillets 2/3 cup flour 2 1/4 tsp salt 1/4 tsp pepper 6 cups thinly sliced raw potatoes 2 cups sliced onions, separated into rings 1/4 cup of butter or margarine 3 cups of hot milk Paprika Directions: Cut fish into 1/2 inch slices. Set aside. Combine flour, 1 3/4 tsps salt,pepper; mix well. Spread 1/3 of potato slices and 1/2 of onion slices and fish in layers over bottom of shallow , 3-quart casserole. Sprinkle half of flour mixture over fish. Dot with butter or margarine. Repeat layers. Cover with remaining potato slices. Pour milk over potatoes. Press potatoes into milk. Sprinkle remaining salt and paprika. Cover casserole with aluminum foil. Bake for one hour at 350 degrees or until potatoes are done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecued Flounder Ingredients: 2 lb flounder fillets 1/2 cup V-8 juice 1/3 cup hickory flavored barbecus sauce 1 tsp worcestershire sauce salt & pepper 2 tbs butter or margarine Directions: Fillet flounder leaving skin attached. Place fillets skin side down on aluminum foil. Mix remaining ingredients except butter and pour over fish. Dot with butter and seal aluminum foil. Cook on grill over hot coals about ten minutes on each side. Cook a little longer if fillets are more than one inch thick. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Seafood Casserole Supreme Ingredients: 1 stick butter or margarine 1 1/2 cups flour 2 cups half & half 1/4 cups white wine 1/4 tsp white pepper 2 dashes worcestershire sauce 2 chicken bouillon cubes, crushed 5 oz sea scallops 5 oz peeled and deveined shrimp 5 oz lump crab meat 5 oz flounder fillets water 3 tbs grated Parmesan cheese Directions: To make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Beer Batter Flounder Fry Ingredients: 1 cup bisquick 1/3 cup corn meal 1 tsp salt 1/4 teaspoon pepper 4-6 oz of beer 2 lb of fish fillets Directions: Combine dry ingredients and add beer to get a sticky consistency for dipping. Salt fish and dip in batter. Deep fry at 375 degrees until fish is golden brown. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shrimp Stuffed Rollups Ingredients: 1/4 cup butter 1 cup chopped shrimp 1 cup chopped mushrooms 1/8 cup dried bread crumbs 1/8 cup ritz cracker crumbs 1/2 tsp dill weed salt 6 flounder fillets (about 2 lb) 1 cup dry white wine 1/2 cup water 2 tbsp cornstarch 1/2 cup half-and-half 1 egg Directions: 1. In 10 inch skillet over medium heat, in butter cook shrimp and mushrooms until shrimp turn pink. Stir in crumbs, dill and 1/2 tsp salt. 2. Spoon shrimp mixture onto center of each fillet; roll up. Secure with toothpicks. 3. In cleaned skillet over high heat, heat to boiling fillets, wine, water and 1 1/2 tsp salt. 4. Reduce heat to low; cover; simmer 12 to 15 minutes. With slotted spoon, remove fillets to a warm platter. Remove toothpicks; Keep fish warm until needed. 5. In small bowl, blend cornstarch and half-and-half; stir into fish liquid. Cook over medium heat; stirring, just until boiling and thickened. 6. In small bowl, beat egg slightly; stir a little hot sauce into beaten egg; pour mixture back into sauce, stirring rapidly. 7. Cook, stirring until thick, but do not boil. Spoon some sauce over fillets and pass remainder separately in sauce boat. SERVES 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder with Lemon & Thyme Ingredients: 3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb fish fillets 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout. Makes 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peppercorn Flounder with Green Onion Sauce Ingredients: 1 cup bottled clam juice 1 cup dry white wine 1 1/2 cups heavy (whipping) cream 1 bunch green onions, chopped 1/4 cup cracked Szechuan peppercorns 1 tbs cracked black peppercorns 1 tbs cracked white peppercorns 4 6 - 8 oz flounder fillets, 1/4 cup snipped fresh chives 4 radishes, trimmed and thinly sliced Directions: Simmer stock and wine in a heavy medium sized saucepan and reduce to 1/2 cup. Add cream and simmer until reduced to one cup; pour into blender. Add chopped green onion tops, mix with a spoon and let stand for about 5 minutes, then puree. Strain sauce into a clean saucepan. Preheat broiler and combine peppercorns in a bowl. Dredge one side of each fish steak in the peppercorn mixture, pressing the peppers firmly into the fish. Set steaks coated side up on the broiler pan, season to taste with salt. Broil until cooked through, about 5 minutes. Meanwhile, simmer sauce until thick enough to coat a spoon, about 2 minutes. Remove from heat and spoon sauce onto serving plate and sprinkle with chives. Top sauce with swordfish, garnish with radishes and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Foil-baked Flounder 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. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lighthouse Flounder 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Stuffed Flounder Ingredients: 1 medium onion, minced 8 tbs butter 2 stalks celery, chopped fine 1 cup shrimp, cleaned and peeled 1 small can mushrooms 1/2 lb crabmeat 1 bay leaf 1 tsp Worcestershire sauce 1/2 cup cream bread crumbs salt and pepper 3 1/2 oz white wine 2 flounders, dressed 6 tbs cooking oil juice of 1/2 lemon Directions: Saute onion in butter until soft; add celery and saute 3 minutes longer. Add shrimp and mushrooms with their juice and saute until shrimp are pink. Add crabmeat, bay leaf, Worcestershire, cream and enough bread crumbs to hold dressing together. Salt and pepper to taste. Add 3 oz wine and stuff fish. Close slits and lace up. Heat 2 tbs butter with 2 tbs cooking oil and put in broiler pan. Place fish in pan. Broil flounder slowly under low flame, basting with butter-oil mixture. As fish begins to brown add 1/2 oz of white wine to pan to increase basting liquid. When top of fish is golden brown the fish is done. Spoon sauce from pan over fish and sprinkle with lemon juice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Flounder with Thyme Ingredients: 1 lb flounder fillets 2 tbs butter or margarine salt 2 tbs lemon juice 1/4 tsp thyme 1 tbs chopped parsley Directions: Place fillets skin down on lightly greased broiler pan. Mix remaining ingredients, except parsley, and spread on fillets. Broil 4 inches from heat for 10 minutes per inch of thickness or until it flakes easily. Sprinkle with parsley and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Flounder in Lemon Pepper Butter Ingredients: 1 lb flounder fillets 2 tbs margarine or butter 1/8 tsp grated lemon peel 1 tsp lemon juice 1/8 tsp pepper Directions: Place fillets skin down on lightly greased broiler pan. Mix remaining ingredients and spread on fillets. Broil 4 inches from heat 10 minutes per inch of thickness of fish measured at thickest part or until fish flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder with scallop stuffing Ingredients: 1/4 lb bay scallops 1/2 cup dry bread crumbs 1 tbs chopped celery 1 tbs chopped onion salt and pepper 3 tbs melted margarine 1 lb flounder fillets Directions: Mix together scallops, bread crumbs, celery, onion, seasonings and 2 tbs melted margarine. Place half of fillets, skin down in oiled baking dish. Cover with scallop mixture. Top with remaining fillets, skin side up. Drizzle with 1 melted tbs melted margarine. bake in 450 degree oven 10 minutes per inch of thickness of fish and stuffing or until fish flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Plain Broiled Flounder Ingredients: 3 lb flounder fillets 5 tbs butter 2 tbs lemon juice salt pepper 2 tbs chopped parsley lemon slices sprigs of parsley Directions: Melt butter in a saucepan . Add lemon juice, parsley, salt and pepper. Mix. Place fish on greased broiling rack in a broiler pan. Turn on broiler and baste with half the sauce. Place fish 3 inches from heat. Broil 5 minutes. Baste fish again. Broil 5 to 10 minutes more or until fish flakes. Garnish with parsley and serve with lemon slices. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder with Zucchini Ingredients: 1 1/2 lb flounder fillets 1/4 cup dry vermouth 1/4 cup water 1 tbs lemon juice 2 tbs chopped shallots 1/2 cup coarsely grate zucchini 3 tbs carrots, grated 1/4 tsp basil 3 tbs cream cheese salt and pepper Directions: Pour vermouth, water and lemon juice into a large non-stick skillet. Bring to boil, reduce heat. Arrange fish in single layer in skillet. Cover and simmer 3 to 5 minutes or until fish just turns opaque. Transfer fish to warm serving platter, reserving liquid. Reduce cooking liquid by half. Add shallots, zucchini, carrots and basil. Cook, stirring until just limp. Stir in cream cheese until mixture is smooth and thickened. Remove any accumulated juice on serving platter. Salt and pepper fish. Top fish with vegetable mixture and serve immediately. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sauteed Fillet of Flounder Ingredients: 4 fillets of flounder 1 cup milk 1/2 cup flour 2 tbs butter salt and pepper 2 tbs chopped parsley 1 lemon, cut in wedges Directions: Soak fillets in milk for 15 minutes. Drain and dredge in flour. Put oil in heavy frying pan and heat until almost smoking. Put fillets in pan and cook for 4 or 5 minutes. Turn gently. Cook for another two minutes. Salt and pepper to taste and remove fish to heated platter. Serve garnished with parsley. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder with Shrimp Sauce Ingredients: 1 1/2 lb flounder fillets 1/8 tsp white pepper 1/2 cup thinly sliced celery 1/2 cup dry white wine 2 tbs sliced green onions 2 tbs flour 1/3 cup butter or margarine 1 cup half and half 2 cups soft bread crumbs 1 egg yoke, beaten 1/4 tsp tarragon leaves 1 cup cooked shrimp 1 1/4 tsp salt 2 tsp lemon juice Directions: Saute celery and onions in 2 tbs butter until tender. Stir in bread crumbs, tarragon, salt and pepper. Divide fillets into 6 serving portions. sprinkle fish with salt. Cover each fillet with equal amount of bread mixture. Roll and secure with tooth picks. Place roll in baking dish. Drizzle with wine and 2 tbs of melted butter. Bake at 350 degrees for 20-25 minutes or until fish flakes easily. Baste with pan juices during cooking. To make sauce: Melt remaining butter in sauce pan; blend in flour and 1/4 tsp salt. Stir in half and half and cook while stirring until sauce thickens. Fold a small amount of hot mixture into egg yoke; stir egg yoke into sauce. Add shrimp, lemon juice and pan juices to sauce. Blend carefully and serve over roll ups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Deep Fried Flounder Ingredients: 2 lb flounder fillets 1/2 cup milk 1 cup flour salt and pepper vegetable oil for dee frying Directions: Mis salt and pepper with flour in peper bag. Dip fillets in milk and thanb droip into bag with flour mixture. Heat oil very hot, but not smoking and drop fillets in oil. Ehen they float they are done, but leave in oil a minute or two to get browning desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Micro Poached Flounder Ingredients: 1 yellow onion, sliced thin 1 tbs butter 1/4 cup white wine a few dros of honey a sprinkle of nutmeg 2 flounder fillets Directions: Cook onions in butter about one minue on high in microwave. Stir in wine and spieces. including salt and pepper if desired. Add fillets, turning to coat. Cover with wax paper and cook on high for 8 minutes, basting and turning pan after 4. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Flounder Cordon Bleu Ingredients: 2 lb flounder fillets 6 slices cooked ham 6 slices Swiss cheese 1 tsp grated orange rind 1/4 tsp white pepper 1 egg, beaten 1 tbs margarine 1 cup light cream 1 tbs flour 1/4 parmesan cheese 1 cup bread crumbs Directions: Place one slice of ham and cheese in center of each fillet. Cut to fit. Sprinkle with grated orange rind and white pepper. Roll into pinwheels and secure with tooth picks. Gently dip roll in beaten egg and coat with bread crumbs. Place in greased baking dish. Make sauce by combining maragine and flour in sauce pan. Slowly stir in cream and heat until sauce thickens. Pour over fish. Sprinkle with parmesan. Bake at 350 degrees for 15 to 20 minutes or until fish flakes easily. -End Recipe Export-