3 Slices bacon
Butter or margarine — melted
1 6oz. pkg. herb stuffing mix
1/4 cup Finely chopped onion
2 tablespoons Sniped parsley
6 4-oz. skinless flounder
Seedless red grapes
Cheddar cheese sauce (as
For stuffing, cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal 1/4 cup.
Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.
For rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.
Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.
To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce. CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tb. all-purpose flour and 1/4 ts. salt. Add 1 1/4 cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir til melted. Makes 1 1/2 cups.