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2 tablespoons butter or margarine 1/2 cup finely chopped celery
1/4 cup finely chopped onion
11/2 teaspoons dried parsley flakes 1/4 teaspoon leaf chervil, if desired 1/8 teaspoon ground thyme
1/s teaspoon pepper
1 teaspoon lemon juice
11/2 cups soft bread cubes
1 lb. frozen sole fillets, thawed
Sauce
1/2 can (103/4 oz.) condensed cream of mushroom soup
1 tablespoon chopped pimento 1 tablespoon milk
2 tablespoons butter or margarine 1/2 cup finely chopped celery
1/4 cup finely chopped onion
11/2 teaspoons dried parsley flakes 1/4 teaspoon leaf chervil, if desired 1/8 teaspoon ground thyme
1/s teaspoon pepper
1 teaspoon lemon juice
11/2 cups soft bread cubes
1 lb. frozen sole fillets, thawed
Sauce
1/2 can (103/4 oz.) condensed cream of mushroom soup
1 tablespoon chopped pimento 1 tablespoon milk
Setting: HIGH
1. Combine butter, celery, onion, seasonings and lemon juice in medium glass mixing bowl.
2. MICROWAVE for about 2 to 3 MINUTES or until vegetables are partly cooked. Stir in bread cubes; set aside. Butter four 6-oz. custard cups. Line sides and bottom with thin pieces of fish; reserve some pieces of fish for top. Evenly divide stuffing among the 4 custard cups. Top with reserved pieces of fish; cover.
3. MICROWAVE for 5 to 6 MINUTES or until fish flakes easily. Let stand, covered, while making sauce. Invert on serving platter before serving. Spoon Sauce over turban and serve.
4. Sauce: Combine all ingredients for sauce in 2-cup glass measure. MICROWAVE for 11/2 to 2 MINUTES or until mixture is bubbly.
4 Servings
TIPS The stuffing can also be used to stuff four 8 to 10 oz. whole fish.
• You can use preseasoned bread cubes and elimi¬nate seasonings in recipe.
1. Combine butter, celery, onion, seasonings and lemon juice in medium glass mixing bowl.
2. MICROWAVE for about 2 to 3 MINUTES or until vegetables are partly cooked. Stir in bread cubes; set aside. Butter four 6-oz. custard cups. Line sides and bottom with thin pieces of fish; reserve some pieces of fish for top. Evenly divide stuffing among the 4 custard cups. Top with reserved pieces of fish; cover.
3. MICROWAVE for 5 to 6 MINUTES or until fish flakes easily. Let stand, covered, while making sauce. Invert on serving platter before serving. Spoon Sauce over turban and serve.
4. Sauce: Combine all ingredients for sauce in 2-cup glass measure. MICROWAVE for 11/2 to 2 MINUTES or until mixture is bubbly.
4 Servings
TIPS The stuffing can also be used to stuff four 8 to 10 oz. whole fish.
• You can use preseasoned bread cubes and elimi¬nate seasonings in recipe.
Microwave cake mix recipes :Healthy Recipes at Microwave Blog.
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