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Sole Muffins

6 medium Fillets of Sole or other mild fish
1/2 cup bread crumbs (Pepperidge Farm)
4 Tbsp. pimiento, diced
4 Tbsp. butter, melted
2 tsp. dry mustard
4 drops Worcestershire sauce
Garlic powder, dash
Salt (opt.)
Extra butter, paprika sherry (topping)


Combine crumbs, pimiento, butter, mustard, Worcestershire sauce and, if desired, garlic powder and salt to taste. Spread mixture on washed and dried Fillets. Roll Fillets and place upright in oiled muffin tin. top with butter, a few drops of sherry (optional) and a few shakes of paprika. Bake at 375 F about 15 minutes, or until done.


Serves 6 to 8. The Fillets stay rolled in a circular fashion when served.





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