1                    Package Seabrook Creamed Spinach 

¾         pound filet of sole or flounder lemon juice

2                    tablespoons melted butter, salt, pepper

1                    beaten egg

Nutmeg, onion powder

Defrost Seabrook Creamed Spinach by boiling 6 minutes.  Sprinkle filets with lemon juice; cut each into 3 or 4 strips.  Brush sides of 3 custard cups with melted butter seasoned with salt and pepper, fit filets around sides, and brush with remaining seasoned butter.  Combine Creamed Spinach with egg, salt, pepper, nutmeg, and onion powder to taste, full cups.  Bake in a moderate oven (375°F.) 25 to 30 minutes or until fish is cooked and filling set.  Unmold on heated serving dishes.  Serve with spinach mushroom sauce.

About 3 servings.


1                    Package Seabrook Creamed Spinach

2 oz.     can sliced mushrooms, salt, pepper, nutmeg to taste.

Heat Seabrook Creamed Spinach by boiling 12 minutes.  Add mushrooms and liquid and heat together.  Season to taste and serve with Fish Turbans.