1/2 cup celery, chopped
1 clove minced garlic
1 stick butter
1/2 lb boiled, chopped, shrimp
1/2 lb crabmeat
1 egg, slightly beaten
1/2 cup chopped green onions
1 cup progresso bread crumbs
2 tbsp chopped parsley
1 salt,pepper,red pepper
Directions
Saute celery, onions and garlic in 1/2 stick melted butter. Add
bread crumbs, shrimp, crabmeat and parsley. Mix well. Season to taste
with salt, pepper and cayenne. Split thick side of each flounder,
lentthwise and crosswise, and loosen meat from bone of fish to form a
pocket for stuffing. Brush well with additional melted buttter, salt
and pepper. Stuff pocket with dressing. Melt remaining 1/2 stick
butter in shallow baking pan. Place fish in pan. Cover and bake at
375 F. for abt. 30 minutes. Remove cover and bake additional 5
minutes. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Servings: 1 servings
Baked Stuffed Flounder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into antiquity, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times made use of a wide range of herbs and spices, including a few you will know such as thyme, rue and parsley. During the following few centuries, the wealthy families of the West competed to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking books were in great demand, as a result of more people being able to read, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Stuffed Flounder recipe.
