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Cajun Sole (Stuffed)

4 Sole fillets (8 Oz. ea) 1/3 c Red or green pepper; chopped 2 ts Green onions; sliced 2 tb Butter 1 tb Parsley; chopped 1/4 ts Cayenne 1/4 ts Salt 1/8 ts Pepper 1 c Cornbread stuffing mix 2 tb Chicken broth or water 1 cn Corn (8 oz. ) drained

Fillets should be about 1/4 inch thick x 10 inches long. In 1 quart casserole combine chopped pepper, onions, butter, parsley, cayenne, salt and pepper. Micro at High 2 to 3 min. Add remaining ingredients except sole. Mix well. Spread 1/4 of this stuffing down center of each fillet. Roll up enclosing stuffing. Secure with wooden picks. Stand on end in 9 inch pie plate. Cover with plastic wrap. Micro at Medium-high for 8-10 min. Let stand, covered, for 3 minutes.




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