3 to 4 Flounder filets
1/4 cup finely chopped Green onion,
1/4 cup finely celery
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1 small can tiny shrimp
1/4 cup melted butter

Directions: Mix chopped veggies, shrimp & butter. Lay out filets, season w/ salt & pepper or lemon pepper. Fill filets w/ veggie mixture. Roll up Jelly Roll Style. Spray oil or butter in baking dish. Set flounder rolls in dish. Bake @ 350 for 20 min. or till done.
* Can pour small amount of melted Butter over top before baking

6oz. Pkg. Salad croutons
1-pound can red salmon (flaked)
1/2 cup chopped green pepper
1/4 cup chopped onion
4 eggs (or egg beaters)
1 can cream of celery soup

Directions: In med. Bowl beat together eggs, milk & soup. Stir in croutons, flaked salmon, green peppers & onion. Pour into buttered 11" x 7" x 1 3/4” baking dish. Bake @350 for 45 min or until set in center.

1 stick butter
1 onion chopped
1-cup rice uncooked
1 can beef broth (bouillon)
1 can water

Directions: Preheat oven to 350. Combine butter & onion in 9" x 13" casserole. Place in oven to melt butter and lightly cook onion. Remove and stir in uncooked rice, broth & water stir. Return to oven, bake 30 to 35 min.

2 cups chicken stock 2 cups milk
4 Tbs. Butter 1/4-cup flour
3 bay leaves 1/4-teaspoon pepper
1 large potato, peeled & finely diced
1/2 tsp salt

Topping:
1-cup sour cream
1cup shredded cheddar cheese
1/2 cup green onion, finely sliced
1/2-cup bacon bits

Directions: Heat chicken stock & milk in large saucepan over med-high heat to almost boiling. Remove from heat & set aside. Reduce heat to low. In large soup pot, melt butter. Add flour, stirring constantly 3 minutes to cook flour & make a roux.
Gradually add milk mixture to roux, pouring in a slow steady stream, while stirring vigorously to blend & eliminate lumps.
Add bay leaves, pepper, diced potato & salt. Simmer over low heat 15-20 min. until potatoes are tender & soup thickens.
Lightly mash potatoes in soup, blend well. Pour into ovenproof crocks & top w/toppings. Bake in 350 oven till cheese melts.

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic (minced)
3 Tbls oil
1 -16 oz can tomatoes
1 – 8 oz can tomato sauce
1 1/2 tsp salt
1 tsp sugar
1 Tlb. Worcestershire sauce
1/2 to 1 tsp chili powder
Dash of bottled hot pepper sauce
1-pound shrimp, peeled & deveined

Directions: In skillet cook onion, celery & garlic in oil till tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder & hot pepper sauce. Simmer uncovered 45 minutes.
Mix cornstarch with 1 Tbls cold water: stir into sauce. Cook & stir till thickened & bubbly. Add shrimp and green pepper. Cover & simmer 5 minutes. Serve over steamed rice.