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betty crocker best of baking recipes.txt
stir into cider mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Serve with pork.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
3:00"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 15g Total Fat; (46% calories from fat); 28g
Protein; 10g Carbohydrate; 79mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 3089 4634 4591 0 0 2058 0 0
*
Exported from MasterCook *
Fruit-Stuffed Trout
Recipe By
Serving Size : 4
:
Preparation Time :0:00
Categories
: Fish and Shellfish
Holiday
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
4
(6 ounce) pan-dressed rainbow trout (6 to 8 ounces
each)
OR
4
(12 ounce) drawn trout
Fruit Stuffing -- (recipe follows)
tablespoons margarine or butter -- melted
tablespoon lemon juice
2
1
FRUIT STUFFING
cup unseasoned croutons
cup diced dried fruit and raisin mixture
tablespoons margarine or butter -- melted
tablespoons dry white wine
OR
tablespoons chicken broth
teaspoon salt
teaspoon ground allspice
1
1
/3
2
2
2
1
1
/4
/8
1
green onion -- chopped
Heat oven to 425º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Stuff
fish with Fruit Stuffing. Close openings with skewers or toothpicks if
necessary. Place fish in pan. Mix margarine and lemon juice; drizzle over
fish.
Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.
FRUIT STUFFING:
Mix all ingredients until liquid is absorbed.
_
___________________
Please note, if you should change this recipe it will no longer be an
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