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Creole Flounder

From 762d Radar Squadron wives' club cookbook (1980).

Source and licence

From 762d Radar Squadron wives' club cookbook (1980), printed page 15, digitised by the Internet Archive: https://archive.org/details/762dradarsquadro00unse

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 2 lb.
  2. flounder or pollack fillets 1/2 c.
  3. chopped green pepper 2 tsp.
  4. salt 1 tsp.
  5. basil leaves 1 1/2 c.
  6. chopped tomatoes Heat oven to 500°.
  7. Place fillets in single layer in baking dish, 13 1/2 X 9 X 2 inches.
  8. Stir together remaining ingredients except pepper rings;
  9. spoon over fillets.
  10. Bake 5 to 8 minutes or until fish flakes easily with fork.
  11. Remove fillets to warm plates.
  12. Garnish with green pepper rings.
  13. Makes 4 to 6 servings.