Flounder with Shrimp Sauce

• 4 (6 ounce) fillets flounder
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1/4 pound medium shrimp, peeled and deveined
• 4 teaspoons butter
• 4 teaspoons all-purpose flour
• 1 cup 2% milk
• 4 teaspoons Dijon mustard
• 1/8 teaspoon white pepper

Directions

1. Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.
2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.

texas Easy Stuffed Flounder

Ingredients

• 1 whole flounder
• 1 cup butter, divided
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3 cups chicken-flavored dry bread stuffing mix
• 1 (6 ounce) can lump crabmeat
• 1 (4 ounce) can small shrimp, liquid reserved
• 1 teaspoon Old Bay Seasoning TM, or to taste
• 1 teaspoon Cajun seasoning (optional)

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
2. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
3. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
4. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Texas Stuffed Flounder

• 1/2 cup butter or margarine, divided
• 1 medium tomato, chopped
• 1/2 cup finely chopped celery
• 1/4 cup minced fresh parsley
• 2 1/2 cups soft bread crumbs
• 2 ounces crumbled blue cheese
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 6 (4 ounce) flounder or sole fillets
• 1 tablespoon lemon juice

Directions

1. In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11-in. x 1-in. x 2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350 degrees F for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

Texas grilled Flounder

• 2 pounds flounder or sole fillets
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter or margarine, melted
• 3 tablespoons mayonnaise
• 3 tablespoons chopped green onions
• 1/4 teaspoon salt

Directions

1. Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Texas Crab Stuffed Flounder

Ingredients

• 1 1/2 pounds flounder fillets
• 1 cup crabmeat - drained, flaked and cartilage removed
• 1 tablespoon finely chopped green bell pepper
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 3 crushed saltine crackers
• 1 egg white
• 1 tablespoon mayonnaise
• 1/4 cup butter, melted
• 1 egg yolk
• 5 tablespoons mayonnaise
• 1/2 teaspoon paprika
• 1 tablespoon dried parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Tuna Pot Pie

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 (6 ounce) cans tuna, drained
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded Cheddar cheese
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
3. Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Cream Cheese Won Tons

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (6.5 ounce) can minced clams
• 2 green onions, chopped
• 2 (8 ounce) cans water chestnuts, drained
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 (14 ounce) package small won ton wrappers
• 3 cups vegetable oil for frying

Directions

1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
2. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.