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Rye-stuffed trout

4 slices rye bread
1/3 cup chopped celery
2 tbsp chopped onion
1 tsp grated orange peel
1/4 cup margearine or butter
2 tbsp fresh orange juice
1/4 cup snipped parsley
1/4 cup coarsly choppe cashews or peanuts (I used pecans)
4 small drawn trout, about 1/2 lb ea

Set oven to broil at 550 degrees. Cut bread into 1/2inch cubes.
Spread on baking sheet. Broil 5-6 inches from heat, stirring one
or two times, until toasted, about 4 minutes. SEt aside. SEt oven
to bake at 375 degrees. GRease a 13x9 inch baking pan (or xomething).
In a 1 1/2 quart saucepan, cook and stir celery, onion and orange
peel in margarine over medium heat until tender, about 5 minutes.
Stir in orange juice. Heat until bubbly. Stir in parsley and
nuts. Add bread cubes; toss to coat. Remove from heat. Place
fish in prepared pan. Stuff with bread mixture. If desired (whatever
the hell that means) brush fish with 2 tablespoons melted margarine
or butter before baking. Bake until fish flakes easily at backbone,
about 20 minutes. Makes 4 servings.


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