Title: Baked Stuffed Fish
Categories:
Yield: 100 Servings

1 qt WATER
30 lb FISH FILLETS FLAT FZ
1 c BUTTER PRINT SURE
1 1/2 c BUTTER PRINT SURE
1 lb CELERY FRESH
1 lb LEMON FRESH
1 1/2 lb ONIONS DRY
3 1/2 lb FLOUR GEN PURPOSE 10LB
2 1/2 ts PEPPER BLACK 1 LB CN
2 tb THYME GROUND
2 tb PAPRIKA GROUND
3 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLES.

3. ADD WATER TO VEGETABLE-CRUMB MIXTURE; TOSS MIXTURE BUT DO NOT PACK. SET
ASIDE FOR USE IN STEP 5.

4. SEPARATE FILLETS; CUT INTO 2 1/4 OZ PIECES. PLACE 50 PIECES ON EACH
GREASED PAN.

5. PLACE 1/4 CUP (1-NO.16 SCOOP) VEGETABLE-CRUMB MIXTURE ON EACH PIECE.
COVER WITH SECOND FISH PIECE.

6. COMBINE LEMON JUICE AND BUTTER OR MARGARINE; POUR OVER FISH IN EACH
PAN.

7. SPRINKLE SALT AND PAPRIKA OVER FISH.

8. BAKE ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE: 2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4
CUP JUICE.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L12000

SERVING SIZE: 4 1/2 OZ F

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.